No-yeast Orange Rolls that can be made and enjoyed in less than an hour.
Twice a year on the first weekend in April and October my church has a broadcast that goes out to members all over the world. It is a big deal and such a wonderful and uplifting experience. I am always grateful for the long weekend filled with inspiring words and messages from men that I believe to be called by God. If you would like to know more about what I believe click on that I’m A Mormon button on the side or you can go here.
Growing up my dad would make a huge breakfast on Sunday morning that we could eat while we watched. I’ve kept up that tradition and love to make something special for conference weekend. My go to are pancakes like raspberry pancakes with orange glaze or something savory like sorbian eggs but my kiddos have been begging for rolls.
This time around I was thinking orange rolls but I am not great with yeast and am really too impatient/awful at planning ahead to do yeast orange rolls. I’m the first to admit that baking is not my strong point.
The first time I tried making rolls with yeast it was a hot mess. I somehow killed the yeast so the rolls didn’t grow at all. They were like little hard rocks drizzled in icing. Epic fail! Since then I’ve avoided making rolls of any kind. So I used this recipe for quick cinnamon rolls and increased it to make a big pan and changed the filling and the icing. I hope that these can become a family tradition in your house like I know they will be in our house.
- 6 cups white all-purpose flour- I use half white, half wheat
- 4½ Tbsp sugar
- 1 Tbsp plus 1 tsp baking powder
- 1¼ tsp baking soda
- 2½ cups buttermilk or sour milk
- 1 cup butter, melted
- 5 Tbsp butter, melted
- 5 Tbsp brown sugar
- Zest of 2 oranges
- 1½ cups powdered sugar
- 2 tsp orange zest
- 4- 8 Tbsp orange juice
- Preheat oven to 425 degrees F.
- Mix together all the dry dough ingredients. Then add the buttermilk and butter, dough may be wet. Add flour as needed to achieve a soft dough. Pat out the dough into a large rectangle about ½" thick.
- Pour the 6 Tbsp melted butter over the entire dough and use a pastry brush to get it around the edges. Mix together the brown sugar and orange zest in a small bowl. Sprinkle the mixture over the dough. Roll up the dough from the long side.
- Slice into 12 rolls and place in a greased 9 by 13 baking dish. Bake for about 20 minutes until golden brown around the edges.
- Mix together glaze and pour over the rolls while they are still hot.