Hill Country Orange Rolls

Categories: Breads | My book | Brk/brunch | Desserts | Posted/mm

Serves: 3 Dozen

Ingredients:

------------------------MM FORMAT BY MARY ANN YOUNG------------------------
2 tb Dry yeast; 2 pkg
1/2 c Lukewarm water
2 Eggs; beaten
1 tb Sugar
1 ts Salt
1 tb Grated orange rind
1/2 c Milk
1/2 c Lukewarm orange juice
2 tb Butter; melted
4 1/2 c Flour (4-1/2 to 5 cups)

Instructions:
----------------------------------TOPPING----------------------------------
4 tb Melted butter
2 c Powdered sugar
1 tb Grated orange rind
4 tb Orange juice

Dissolve yeast in lukewarm water. Combine eggs, sugar, salt and 1 tb grated
rind and add to yeast mixture.

Scald milk and cool to 115-120 degrees. Add cooled milk, 1/2 cup lukewarm
orange juice, and 2 tb melted butter to yeast mixture. Slowly add 4-1/2
cups flour until a soft dough forms. If dough is still sticky, knead in a
small amount of additional flour. Place dough in a large buttered bowl.
Cover and allow to rise in a warm place until doubled - about 1-1/4 hours.

When doubled, punch down and turn out onto lightly floured board. Roll
dough 1/2 inch thick and brush with melted butter. Roll up jelly-roll
fashion and slice 1/2 inch thick. Place slices in greased muffin tin or
side by side on baking pan. Cover and let rise again until doubled - about
45 minutes.

Bake at 350 degrees for 15-20 minutes.

Ice with mixture of the powdered sugar, 1 tb grated rind and 4 tb orange
juice.

These are EXTRA, EXTRA SPECIAL!!
Posted to MM-Recipes Digest V3 #293

Date: Sat, 26 Oct 1996 10:10:27 -0500

From: dee@smartnet.net (Dianne Weinsaft)

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