Helen’s Orange Rolls
It’s that time of year again when we all start thinking about Helen’s Orange Rolls. These are a holiday favorite in the family and are becoming a tradition passed down now two generations and counting. I expect that generations from now, these will still be a family favorite, and it gives me great satisfaction to think that my Mom will be remembered for a long time to come.
Although the recipe was not original, Helen made these for so many years that we all think of this as her recipe, and certainly she added her own touches over the years, which is one of the reasons they are so special. Mom clipped the recipe from The Seattle Times newspaper around Thanksgiving, 1954 if memory serves. Regardless of how hard I try, mine (on a good day) come close, but they wouldn’t stack up to the real things in a head-to-head challenge.
I remember our last Thanksgiving with Helen. Her eyesight was failing, so I was the designated baker for the holiday rolls, while she could have let me wing it, she was right there in the kitchen giving me tips on how to mix the dough and roll it out. It was a fun time learning her techniques for making this favorite recipe. If you want to know all the tricks, you’ll just need to spend a Thanksgiving at my house making these holiday favorites with me.
So below is the recipe, be sure and remember Helen when you make these, and if you can find a way to save a couple for me, I sure wouldn’t mind sharing one or two with you over a nice cup of coffee, or perhaps a glass of milk.
Pastry
2 packages dry yeast
1/2 cup warm water
1/2 cup sugar
1-1/4 cups milk
1/2 cup butter
2 eggs beaten
5+ cups flour
1 tsp salt
Filling
1/4 lb. butter softened (or a little more)
3/4 cup sugar (or a little more)
Grated peel of two oranges (orange part only)
Directions
Dissolve yeast in warm water (105 to 115 degrees). Add 1/2 cup sugar. Scald milk, add butter and stir to melt. Pour into large mixing bowl and cool to lukewarm. Stir in eggs and yeast mixture. Combine flour and salt and slowly add to egg-milk-yeast mixture, stirring to mix as you go until it becomes too stiff to stir. Turn out onto a board and knead any remaining flour in by hand. Put back in greased bowl, cover and let rise at room temperature for one hour. Punch down and refrigerate for about another hour, until doubled in bulk. Place on floured board, roll into rectangle, very thing, Spread filling mixture evenly over dough. Roll up, cut roll crosswise in about 3/4″ slices, place in muffin pans. Let rise until double, bake in 375-425 oven for 10-15 minutes.











