I was raised in Austin Texas by parents who didn’t always have the income to put out a lavish spread on the table for my brother, sister and I. However, they were hard workers and had the intelligence and competence to turn even the meager into good eats. Dad raised rabbits and ducks, and Mom was constantly pulling fresh tomatoes, okra, and greens out of the garden. Even during the leanest times we ate wholesomely. Dad tackles every recipe with the same inspired excellence he does his carpentry. Some mornings when I was young, we would wake up to him making cinnamon rolls from scratch at the kitchen table. His overalls powdered with flour and the smell of cinnamon on his cheek as I kissed him good morning.
Following in Dad’s footsteps, but with my own little twist I give you the orange roll. A sweet ray of sunshine breakfast treat I fell in love with when my mom lived in Birmingham for a short time. One bite of one of these pillowy soft breakfast rolls and you will get all the feels of home. Initially I was intimidated to make my own rolls, the 3 step process seemed daunting, however, if Dad could do it, so can I, so I forged ahead and was rewarded by this recipe . The dough is a dream to work with. Also, these rolls rose quite large, so make sure don’t try and squeeze these into one 9×11″ pan.