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Orange Rolls


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Member since 2007

Serves 18 | Prep Time | Cook Time 20

Ingredients

1 pkg. active dry yeast
1/4 c. warm water (110)
1/4 c. sugar
1/4 c. butter
1-1/4 tsps. salt
3/4 c. boiling water
1 beaten egg
3-3-1/4 c. all-purpose flour
1-1/2 c. sifted powdered sugar
3 Tblsps. butter, melted
1/2 tsp. finely grated orange peel
2 Tblsps. orange juice


In small bowl dissolve yeast in 1/4 c.


water. Let stand 5 minutes.


In a large


bowl, combine sugar, 1/4 c. butter and


salt; add boiling water, stirring to


dissovle sugar and melt butter.


Let stand


until warm (110) about 10 minutes.


Stir


in yeast mixture, egg and 1-1/2 c. of the


flour.


Beat with a wooden spoon until a


smooth dough forms.


Stir in another 1-1/2


c. flour. Dough may be sticky.


If so,


gradually add just enough of the additional


flour to make a dough that leaves the sides


of the bowl.


Transfer to a greased bowl,


turning once to grease surface.


Cover with


plastic wrap and chill for 2-24 hours.


Meanwhile, stir together powdered sugar,


melted butter, orange peel and enough of the


juice to make a frosting consistency.


Cover;


set aside.


Punch dough down; cover and let


rest 10 minutes.


Grease 18 2-1/2 inch or 12


3-1/2 inch muffin cups.


On a lightly floured


surface, roll dough out to a 12x8-inch


rectangle.


Spread half of the powdered sugar mixture to within 1/2 inch of the edges; cover


remaining mixture and set aside.


Roll up dough into a spiral, starting at the long side. Moisten and pinch seam to seal.


Cut into 18 or 12 slices, depending on muffin cups used. Place slices, cut sides down, in prepared


muffins cups.


Cover; let rise in a warm place until nearly double in size (about 30 minutes)


Bake at 350 degrees for 18-20 minutes.


Remove from pans. Cool slightly on wire rack. Spread with remaining powdered sugar mixture. Serve warm. Makes 12 or 18 rolls.


Pairs Well With


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