Published on May 3, 2021
Curtis Shaw Child shares his mom’s famous orange rolls recipe for Mother's Day!
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