Monday, November 17, 2008

Orange Rolls

Yield 2 dozen rolls
  • 2 TBSP yeast
  • 1/4 cup warm water
  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1 cup hot water
  • 3 well beaten eggs
  • 2 tsps salt
  • 4 to 4 1/2 cups flour

Sprinkle yeast over warm water and set aside. Combine sugar, margarine and salt with hot water and stir until margarine is melted. Add beaten eggs and 1 cup flour, mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight.

Turn dough onto floured board. Divide into two portions. Roll each portion into rectangle 1/4 inch thick and spread with half of orange filling (see below). Roll up as for jelly roll. Cut into 1 inch slices and place into buttered muffin tins. Allow to rise 3 to 4 hours. Bake at 375 for 10-12 minutes or until done. Remove from oven and while still hot pour orange glaze (see below) over top.

Orange Filling - cream together 1/3 cup sugar, 1/2 cup margarine and grated rind of 1 orange

Orange Glaze - combine juice of f1 orange and 1 lb box powdered sugar and blend together until smooth.

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