Orange Rolls
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
