Grandma’s Orange Rolls

Plan to make the dough the night before & finish making them in the morning in order to have a delicious sweet roll with your Thanksgiving meal. These orange rolls are an anticipated staple for Thanksgiving at my Grandma Marie’s.

Grandma’s Orange Rolls

  • ½ c shortening
  • ¾ c sugar
  • 1 Tbsp salt
  • 1 c boiling water
  • 2 yeast cakes (I used yeast packets)
  • ½ c warm water
  • 1 c cold water
  • 4 eggs
  • 7 ½ c flour (I used half wheat flour)

Soften yeast cakes in ½ c warm water. In a separate bowl, mix together shortening, sugar, salt, and 1 c boiling water. Add 1 c cold water. Mix in 4 eggs and then yeast. Mix in 7 ½ c flour. Put in covered bowl, and let set overnight in refrigerator.
Orange Mix:

  • 1 cube margarine (I used butter)
  • 1 orange
  • 1 c sugar

Spread soft margarine over rolled out dough. Sprinkle sugar and grated rind from 1 orange over the butter. Roll up and cut like cinnamon rolls. (I slide a piece of floss under the dough, cross the ends and pull, in order to cut these rolls nicely.) Put in greased muffin tins and let raise 2 hours. Bake 400 for 10 minutes. Frost with glaze made of orange juice and powdered sugar.

Meal Type: Easter, Thanksgiving

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