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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange-Honey Sweet Rolls

Makes: 15 servings
Prep 45 mins Rise 1 hr 30 mins Bake 350°F 25 mins
Orange-Honey Sweet Rolls
  • 2  packages  active dry yeast
  • 1 1/4  cups  warm water (110 degrees to 115 degrees )
  • 1/2  cup  nonfat dry milk powder
  • 1/3  cup  butter, softened
  • 1/3  cup  honey
  • 2  eggs, lightly beaten
  • 2  tablespoons  toasted wheat germ
  • 1  teaspoon  salt
  • 3  cups  white whole wheat flour or all-purpose flour
  • 2 - 2  cups  bread flour
  • 1  cup  golden raisins
  • 1/4  cup  butter, softened
  • 1/4  cup  honey
  • 2  teaspoons  finely shredded orange peel
  •  Orange Icing

1. In a large bowl, dissolve the yeast in the warm water; let stand for 5 minutes. Add dry milk, the 1/3 cup butter, 1/3 cup honey, eggs, wheat germ, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Add 2 cups of the white whole wheat flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining white whole wheat flour and as much of the bread flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (about 6 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.

For filling::

4. In a small bowl, cover raisins with cold water; let stand for 5 minutes. Drain well. In a medium bowl, whisk together the 1/4 cup butter, 1/4 cup honey and orange peel until creamy and well combined.

5. Roll dough into an 18x15-inch rectangle. Spread the butter-honey mixture to within 1/2 inch of the edges. Sprinkle with raisins. Roll up rectangle, starting from a long side. Seal seams. Slice roll into 15 pieces. Arrange, cut sides down, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 350 degrees F. Bake about 25 minutes or until lightly browned. Remove from oven. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Orange Icing.

Orange Icing
  • 1  cup  powdered sugar
  • 1  teaspoon  finely shredded orange peel
  • 1 - 2  tablespoons  orange juice

1. In a small bowl, combine powdered sugar and finely shredded orange peel. Stir in enough orange juice to reach drizzling consistency.

Nutrition Facts (Orange-Honey Sweet Rolls)
  • Servings Per Recipe 15,
  • cal. (kcal) 346,
  • Fat, total (g) 8,
  • chol. (mg) 48,
  • sat. fat (g) 5,
  • carb. (g) 61,
  • fiber (g) 4,
  • pro. (g) 9,
  • vit. A (IU) 340,
  • vit. C (mg) 2,
  • sodium (mg) 241,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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