I’m trying to get back into the swing of things after being gone for a week.
Sorry for the no post on Monday, but coming back from vacation is a lot of work. I think unpacking is worse because you know the fun is over and it’s back to real life.
I can tell it’s baseball season because all last week, when we played no games because of spring break, the weather was beautiful. Now that the regular season has started up, it’s raining, windy, and the temps have dropped about 40 degrees in a matter of a few hours. I sat at last nights games in capris and a light cardigan, tonight I was in my winter coat. . . you gotta love Utah weather!
Now onto food.
Sometimes I’m all about keeping things simple.
I love orange rolls but don’t always have the time or want to take the time to make them which is why I made these the other day. Granted, nothing beats a homemade orange roll, but these are a great runner up. Simple, fast and so incredibly delicious!
It’s kind of hard (ok, its impossible) to stop at just one. The orange icing is completely fabulous! I always have some left which I end up dipping my roll into, because you can never, ever have too much icing on an orange roll, or on anything for that matter.
- 12 frozen dinner rolls, thawed
- 6 Tbsp. melted butter
- ½ cup sugar
- grated rind of an orange
- Orange Icing:
- juice of one orange
- ½ stick softened butter
- 3 cups powdered sugar
- In a pie plate, combine melted butter, sugar and orange rind. Mix until well combined. Take each thawed roll and roll into a 8-9 inch rope. Roll the dough rope into the orange mixture. Tie into a knot and place on greased jelly roll pan. Repeat with remaining dough. If you have any or the orange mixture left, you can take a pastry brush and brush each knot with more of the mixture.
- Allow to raise until double in size.
- Bake at 350 for 15-17 minutes or until light golden brown.
- Allow to cool for about 10-15 minutes. Frost with orange icing.
- To make the orange icing, combine butter, orange juice and powdered sugar. Mix until smooth.