Orange rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Yeast cakes |
| 1⅓ | cup | Warm water (105-115 F) |
| ¼ | cup | Sugar |
| ¼ | cup | Melted solid vegetable shortening |
| 1 | Egg, room temperatue | |
| 1 | teaspoon | Salt |
| 3¼ | cup | All-purpose flour |
| Filling: | ||
| 1 | cup | (2 sticks) margarine, room temperature |
| 1 | cup | Sugar |
| 1 | tablespoon | Grated orange peel |
Directions
Makes 4 dozen
Dough:
For dough: Crumble yeast into large bowl. Stir in water an dsugar.
Let stand until foamy, about 10 minutes.
Stir shortening, egg and salt into yeast mixture. Add flour ¼ cup at a time, stirring until mixture is smooth. Grease bowl. Add dough, turning to coat entire surgace. Cover and let rise in warm draft-free area until doubled in volume, about 1½ hours.
For filling: Beat margarine and sugar to blend well. Stir in orange peel.
To assemble: Roll dough out on generously floured surface to thickness of 3/16 inch. Spread filling evenly over dough. Roll dough up into cylinder, as for jelly roll. Cut into 1 ½ inch-thick slices. Set each slice in paper muffin liner. Arrange on baking sheet. Cover with towel and let rise in warm draft-free area 30 minutes.
Preheat oven to 400 F. Bake rolls until lightly browned on top, about 12 minutes.
The All Steak! - Cullman, AL. Bon Appetit