Orange Fan Rolls

Yummy, sweet orange fan rolls! Perfect for spring or anytime you are craving something sweet and are tired of cinnamon rolls, just kidding who could ever get tired of cinnamon rolls right!? 

To a mixer add 3 cups of high gluten flour, powdered milk, yeast, salt and sugar, stir.

Then add the oil, water and eggs.

Add 4 more cups of high gluten flour, mix for about 5 minutes or until dough starts pulling from sides of bowl, add up to another cup of flour, but it will be sticky dough.

Let it rise for 30 minutes or until doubled in size.

Put plenty of flour down on your working space. Also dust the dough with flour, it will be sticky! That’s what makes these so light and airy. Roll out to a rectangle and brush with butter.

Sprinkle with orange zest and sugar, cut into 1 1/2 inch squares.


Stack 5 squares.

Place in a greased muffin pan edge side down, let rise until doubled in size. 

Bake at 350 for 13-15 minutes.

Drizzle with glaze and serve! Enjoy!!

Orange Fan Rolls

In a mixer add:

  • 3 c high gluten (bread) flour
  • 1/2 c powdered milk (if you don’t have powdered milk substitute part or all of the water for milk)
  • 5 tsp instant yeast
  • 2 1/2 tsp salt
  • 1/4 c sugar

Mix then add:

  • 1/2 c oil
  • 2 1/2 c HOT water
  • 2 beaten eggs at room temperature 
  • 4 more cups of high gluten flour 


  • 1/2 c butter
  • 1/3 c sugar
  • Zest from 2 oranges

    Mix until the dough starts pulling away from the sides of the bowl about 5 minutes. You may need to add another cup of flour but this dough is supposed to be sticky, it will come out super light and airy. Put lid on the mixer or cover with plastic and let it rise for 20-30 min or until double. 

    Preheat oven to 350. Roll out on a floured surface, use plenty of flour. Roll to an even rectangle approximately 1/4-1/3 inch thick. Brush with melted butter and sprinkle with 1/3 c or more of sugar. Top with zest of 2 oranges. Slice with a pizza cutter into 1 1/2 inch squares. Stack 5 squares and place in a greased muffin pan with edge sides down. Let rise in a warm place until doubled in size about 20-30 minutes. Make the glaze.  Bake in a 350 degree oven for 13-15 min or until golden brown. Yields 24 rolls. 


    • 1/4 c butter
    • 1/4 c milk
    • 1 lb powdered sugar (3 1/2 c)
    • Orange extract or juice from 1 orange (will need to add more powdered sugar)

    Microwave butter and milk for 1 minute. Add the powdered sugar and beat until desired consistency. Drizzle on warm rolls. 

    Homemade Angel Food Cake

    This is a perfect spring dessert! It is light, airy, sweet and delicious. A little crusty on the top with a sweet crunch and perfect with fresh strawberries and whipped cream! This is my go to dessert. And who doesn’t love angel food cake topped with strawberries and whipped cream! Always a crowd pleaser! 😄

    To a medium bowl add cake flour and 1/2 cup of sugar, mix with whisk. Take 11-12 eggs and bring them to room temperature. If you are like me, you will wait to do this right before you want to make it 😄 So bring the eggs to room temperature by putting them in warm-hot water for 10-15 minutes. 

    To a large bowl add egg whites, absolutely NO egg yolks or this will not come out. The easiest way to remove egg yolks that have accidentally broken into the bowl is by using part of the egg shell to remove it. Then add the cream of tarter, salt and extracts. Note: do as I say and not as I do… use a larger bowl than I did 😜

    Beat until soft peaks form, do not over beat. 

    Add remaining 1 cup sugar in 1/4 cup increments beating well after each addition.

    The texture will be like marshmallow cream. Add the flour mixture in four additions (sifting it into the mixture will break up any clumps) folding it in gently about 15 strokes per addition and turning bowl frequently. Be careful not to beat or stir it. After the last addition use about 10-20 additional folding strokes, scraping the bottom of bowl to get the excess flour. 

    Now you can see why I needed to use a bigger bowl 😄 Then pour the mixture into a non-greased tube pan. 

    Place on the bottom rack of the oven and bake at 375 for 35 minutes. 

    To cool place upside down on a upside down glass.

    When it is cool, loosen cake with a knife around the edges and center, gently shake out. Slice and serve, top with strawberries and whipped cream, eat plain, or come up with other delicious ways to serve! Enjoy! 

    Homemade Angel Food Cake

    • 1 c plus 2 T cake flour
    • 1 1/2 c sugar divided
    • 11-12 egg whites at room temperature 
    • 1/4 tsp salt
    • 1 1/4 tsp cream of tarter
    • 1 tsp vanilla
    • 1/4 tsp almond extract

    In a medium bowl mix flour and 1/2 cup sugar together. In a large bowl combine egg whites, salt, cream of tarter and extracts. Beat until soft peaks form. Do not over beat.  Add remaining 1 cup sugar gradually, 1/4 cup at a time beating well with each addition. The texture will be like marshmallow cream. Mix in flour mixture in four additions, folding in with 15 fold over strokes each time and turning bowl frequently. Do not stir or beat. 

    After last addition, use 10 to 20 additional folding strokes. Pour batter in non greased tube pan. Bake at 375 degrees on the bottom rack of oven for 35 minutes. Cool cake in pan upside down on a upside down glass. When cooled completely loosen cake from sides with a knife and gently shake out.