Curtis Shaw Child shares his mom’s famous orange rolls recipe for Mother's Day!

Published on May 3, 2021

Mary Ann Shaw's Orange Rolls

It doesn’t feel like a holiday without mom’s orange rolls, famous among Curtis’s family and friends. His sons, now in their twenties, keep the tradition alive.

Ingredients:

  • 4 c. milk, scalded
  • 1/2 c. butter
  • 1 c. sugar
  • 1 1/2 tsp. salt
  • 3 pkg. yeast
  • 3 tsp. sugar
  • 3/4 c. warm water
  • 6 eggs
  • 6 Tbsp. finely-grated orange rind
  • 3/4 c. orange juice
  • 5 lb bag of King Arthur’s flour

Directions:

Combine the following and cool to lukewarm:

  • 4 c. milk, scalded
  • 1/2 c. butter
  • 1 c. sugar
  • 1 1/2 tsp. salt

Add to the above:

(Soften yeast in water and allow to rise)

  • 3 pkg. yeast
  • 3 tsp. sugar
  • 3/4 c. warm water

Add to the above:

6 eggs, beaten until light

Then add:

  • 6 Tbsp. finely-grated orange rind
  • 3/4 c. orange juice
  • Add enough flour to make a soft dough. (estimate that you will use almost a whole 5 lb bag of King Arthur’s flour in this recipe).

Cover and let stand 10 minutes. Then on floured board, knead for about 2 minutes, until no longer sticky. Put into a greased bowl and let rise TWICE, punching down between risings.

Divide dough into 6 parts. Roll each into a thin rectangle and spread with orange filling (below). Cut and place, with cut-side up, into muffin pans sprayed with Pam non-stick spray.

Cover and let rise.

Bake at 400 degrees for 8 to 10 minutes.

Orange Filling:

  • 3 c. sugar
  • 3 Tbsp. grated orange peel
  • 3/4 c. melted butter

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