These rolls turn out beautiful made in the muffin tins. They basically serve as decor for your dinner. And the good news is they taste just as good as they look! These will become one of your all-time favorite rolls to make for your family.
They are perfect as a side dish to any dinner. Orange muffin rolls go great with soup or a hearty meal. They would also go perfectly with your Easter dinner or brunch. The orange filling gives them a light, delicious flavor.
If you would like, you can freeze the rolls after they are cut. When you want to bake them, thaw frozen rolls for a couple hours on a greased baking sheet covered with plastic that has been sprayed with baking oil.
We love making cinnamon and orange rolls, but sometimes you just want to make something a little different! You want something that looks more like a traditional roll. But sometimes a traditional roll just isn’t what you are looking for! If this is you, then these orange muffin rolls are the thing for you!
Can you tell we love these muffin rolls? They are amazing, and will take your meal to the next level! So add them to your Easter menu, or pair it with a delicious soup. With Spring here, you cannot go wrong. Get cooking, because everyone will love these amazing orange muffin rolls! Especially if you make them with our Kamut. Enjoy!
Orange Muffin 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 White Kamut Flour
- 1 cup sugar
- 1/2 cup butter room temperature
- 1 large grated rind of orange
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).
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.
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.
Cut the dough in half and cut 12 rolls from each side. Place in generously greased muffin tins, greased with shortening or baking spray.
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.