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+ servings

Orange Muffin Rolls

Course Breakfast
Servings 24 rolls


  • 1/4 cup warm water (105-115 degrees)
  • 1 tbsp active dry yeast
  • 1 cup milk scalded
  • 1 tbsp sugar
  • 1 tsp salt
  • 6 tbsp butter room temperature
  • 2 large eggs beaten
  • 3 1/2-4 cup all-purpose flour


  • 1 cup sugar
  • 1/2 cup butter room temperature
  • 1 large grated rind of orange


  1. Stir the water and yeast together in a small bowl. Let it bloom about 10 minutes. scald the milk in the microwave for 1 minute 45 seconds. let cook to lukewarm. In a large bowl add the sugar, salt, butter, and eggs. Stir in the milk and yeast mixture. Add 3 1/2 cups flour and beat with a spoon. (If the dough is still too sticky, add the last 1/2 cup of flour).

  2. Place the dough in a large bowl that has been greased with a little butter. Cover with dishtowel. Let dough rise 1 1/2 hours. Pour out onto counter top and roll out to about 2 ft. long and 1/4 inch thick.

  3. Cream together the ingredients for the spread- sugar, butter, and grated orange rind. Spread evenly over the dough. Roll like you would your cinnamon rolls, starting from the short end.

  4. Cut the dough in half and cut 12 rolls from each side. Place in generously greased muffin tins, greased with shortening or baking spray.

  5. Cover with a dishtowel. Let rise 1 hour 20 minutes. Place in a preheated 350 degree oven on the middle rack for 15 to 20 minutes or until they start to get light brown on top. Serve warm. Cooled roll will keep for 2 days in plastic. May freeze.