ALL STEAK RESTAURANT FAMOUS ORANGE ROLLS

Jewel Hall Recipe

By Jewel Hall 0124

I have lived in Cullman, AL all my life and Cullman's All Steak Restaurant has always been famous for their Orange Rolls. They are made from scratch and even the locals doesn't tire of them. They are so delightful for any occasion but especially at Thanksgiving and Christmas. I used to pick up 4 dozen and deliver them to the hospital for a family whose loved one was near death. Being a Hospice nurse offered comfort to families but these Orange Rolls had a way of taking their minds off their sadness if only for a few minutes. I've seen them light up many sad eyes. There was never any left over.


Recipe Rating:
 2 Ratings
Serves:
12 to 14
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

ALL STAKE ORANGE ROLLS:
1 oz
yeast cake ( = 1 envelope yeast or 2 1/4 teaspoonful)
1 1/3 c
warm water, (105 - 115 degrees f)
1/4 c
white sugar
1/4 c
melted solid vegetable shortening
1 large
egg, room temperature
1 tsp
salt
3 1/4 c
all purpose flour
FOR THE FILLING:
1 c
(2 sticks) unsalted butter, room temperature
1 c
white sugar
1 Tbsp
grated orange peel

Directions

1
Crumble yeast into a large bowl. Stir in the warm water and sugar. Let stand until foamy, about 10 minutes.
2
MIX UP FILLING: 2 sticks unsalted, room temperature butter, 1 cup sugar and the Tbs grated orange peel. Beat Butter and sugar, blend well.Stir in orange peel; set aside.
3
FOR ORANGE ROLLS:Combine shortening,egg, salt and flour. Slowly add yeast mixture. Pour on to a floured surface and kneed until dough holds well together and feels good in your hands, but not too stiff. Roll out to 3/16th inch thickness. Spread the filling over the dough. Roll up into a cylinder, as for a jelly roll. Cut into 1/2 inch thick slices. Set each slice in a paper muffin liner. Arrange on a backing sheet. Cover with a towel and let rise in a warm, draft free area for 30 minutes.
Pre heat the oven to 400 degrees F and bake rolls until lightly browned on top, about 12 minutes.SERVE HOT. SHOULD MAKE ABOUT 4 DOZEN
  • Comments

  • 1-5 of 42
  • user
    Shirley Makekau tutuwoman - Oct 12, 2010
    Sounds like a good recipe to me. I saved it to my files and will give it a go soon.
  • user
    Jewel Hall 0124 - Oct 12, 2010
    Hi Shirley,
    Let em know how it turns out...Jewel
  • user
    Shirley Makekau tutuwoman - Oct 12, 2010
    Jewel, what was your secret for getting the recipe? I tried so hard to get a restaurant owner on Maui to just tell me the ingredients for his sauce for the noodles back in 1992 before coming to Vancouver,WA the first time and of course he wouldn/t couldn't LOL I still drool when I think of them and want them really bad. They are super dry noodles with a broth on the side. Saimin noodles with a little bean sprouts, brocolli that has been sliced and blanched, char su, and leaf onion on top. Its the secret sauce in the noodles that does it and the broth on the side.
    This place is on Maui and called Sam Sato's. If you go there tell Him I gave him some business and Irequest the recipe for all the business I have directed his way! LOL I have an noodle dish I am going to post as soon as I make it and get a picture of it.
    And I will let you know how I liked your roll recipe!! At a bakery on either Big Island or Maui they make butter rolls that I have a feeling are similair to your recipe but no orange zest in it. I plan on making these this week . Tomorrow is my birthday so i am having a girls day out ..So perhaps it will be Friday or Saturday I give your recipe a try. Thanks!!
  • user
    Jewel Hall 0124 - Oct 12, 2010
    HAPPY BIRTHDAY SHIRLEY !!! HAVE FUN !!
    For years people around here wanted the recipe but couldn't get it. The former owners have been deceased several year. This is a small town and if I remember correctly, a former cook provided the local newspaper with the recipe. The restaurant is still in business, new owners and new location. They continue to do a huge business. Sorry you had difficulty obtaining the noodle recipe. Bet you can copycat real well. Good luck with your baking...Jewel
  • user
    Shirley Makekau tutuwoman - Oct 12, 2010
    You know what cooks my goose is that someone will say OK I'll give you the recipe and then leaves out a few things that make up the recipe and they do it on purpose!! What little stinkers they are huh!! ha ha You were lucky to get the recipe for these rolls.