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Glazed orange rolls on a baking pan.
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4 from 1 vote

Orange Rolls

These orange rolls are great for breakfast or dinner. They're lightly sweetened orange rolls, that can be served with or without a glaze, perfect for a side dish for any dinner, or a holiday meal.
Prep Time30 mins
Cook Time12 mins
Raising Time2 hrs
Total Time2 hrs 42 mins
Course: Breads
Servings: 40 rolls
Calories: 203kcal
Author: Ellen


  • 2 cups milk
  • 1/2 cup lukewarm water
  • 6 3/4 tsp yeast
  • 1 cup granulated white sugar
  • 1/2 cup vegetable oil
  • 3 tsp salt
  • 8 cups all purpose flour
  • 2 eggs (beaten slightly)
  • 1/4 cup fresh orange juice (about 1 orange)
  • zest from 1 orange

For the Glaze:

  • 2 1/2 cups powdered sugar
  • 1/2 cup butter (melted)
  • 1/4 cup fresh orange juice (about 1 orange)
  • 1 tsp vanilla


  • Pour the milk into a small saucepan and warm slightly on the stove top - do not let it boil. Then let it cool for a few minutes.
  • Dissolve the yeast in the 1/2 cup lukewarm water and set it aside to bubble for a few minutes.
  • In a large bowl, mix the milk, sugar, oil, and salt. And stir everything together until the sugar is mostly dissolved.
  • Add 2 cups of the flour and mix it into the mixture.
  • Add the beaten eggs and mix it all together well.
  • Add the orange juice, and zest to the flour mixture and stir together well.
  • Add the yeast water, and stir it in.
  • Add the rest of the flour 1 cup at a time, mixing until combined after each cup.
  • The last cup of flour should be done 1/4 cup at a time until you feel your dough is the right consistency. You want it still a bit sticky, but not too wet.
  • Remove the dough, and add non stick spray or oil to the bowl. Return the dough to the greased bowl, and cover it with a towel. Let the dough rise until doubled, about 1 to 1 1/2 hours.
  • Once the dough has risen you can choose to make dinner rolls, or crescent rolls.
  • For either type of roll, lightly flour a flat surface and punch down the dough to deflate. Add a little more flour as needed to make dough easy to work with.

For dinner rolls:

  • Spray muffin tins with cooking spray. (You can also use 9x13 baking pans).
  • Squeeze off about a 2 inch size ball of dough and form into a ball
  • Place each ball into 1 cup of a muffin tin, continue until all muffin tins are full (it will make about 3 dozen) (Or you can lay them 3x4 in three 9x13 pans)
  • Cover the pans with a towel and and let the rolls rise for 1/2 hour to 1 hour.

For crescent rolls

  • Divide the dough into 6 balls and roll each ball into a flatten circle.
  • Cut each circle with a pizza cutter into 6 to 8 sections like a pizza
  • Starting at the large end of the triangle, roll the dough to the small end.
  • Curve slightly like a moon crescent, and place the roll onto a sprayed cookie sheet, continue to do this with the rest of the dough.
  • Cover with a towel and and let the rolls rise for 1/2 hour to 1 hour.

For baking the rolls:

  • Preheat the oven to 375 degrees Fahrenheit.
  • After the rolls have risen, place the pans in the oven to bake for 12 to 14 minutes, or until golden and cooked through.

For the Glaze:

  • If you want to glaze the rolls, add all the ingredients to a medium sized bowl and beat them with a hand mixer until smooth.
  • Spread the glaze over the warm rolls.


Serving: 1roll | Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 202mg | Potassium: 75mg | Fiber: 1g | Sugar: 13g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg