Orange butterflake rolls

24 rolls

Ingredients

Quantity Ingredient
1 tablespoon Active dry yeast
1½ cup Lukewarm water
2 Eggs, beaten
2 tablespoons Butter or margarine, melted
1 cup Sifted powdered sugar
½ cup Oil or melted margarine
5 cups To 6 c hot roll mix
2 teaspoons Dry grated orange peel
2 tablespoons Orange Juice

Directions

ORANGE BUTTER

ORANGE GLAZE

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups hot roll mix. Blend well. Add additional hot roll mix to make a soft, but not too sticky dough.

Knead about 5 minutes until dough is smooth. Lightly butter bowl.

Put dough in bowl and turn to butter top. Cover dough with damp towel and let rise in warm place until doubled in bulk, about 1 hour.

Generously grease muffin pans. Prepare orange butter. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 10 x 20 rectangle. Brush with orange butter. Cut into twenty 1 x 10" strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack into prepared muffin pans.

Cover and let rise again until doubled in bulk, about 30 minutes.

Preheat oven to 400. Bake 15 to 20 minutes, until golden brown.

Prepare orange glaze, and brush on while rolls are still warm.

Submitted By MEG ANTCZAK On 02-06-95

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