Fresh orange juice rolls+
24 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Water, 105 to 115 degrees F. |
| 2 | packs | Dry yeast |
| ⅓ | cup | Dry, nonfat milk |
| ¼ | cup | Fresh orange juice |
| 2 | tablespoons | Orange rind, freshly grated |
| 2 | tablespoons | Fresh orange juice |
| 1 | teaspoon | Orange rind freshly grated |
| ½ | cup | Butter |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | Eggs, well beaten | |
| 5½ | cup | All-purpose flour |
| 1 | cup | Powdered sugar |
Directions
ROLLS
ORANGE GLAZE
TO MAKE ROLLS; In large bowl, dissolve yeast in water. Add dry milk, orange juice and orange rind. Add butter, sugar, salt, eggs, and 3 cups flour. Blend on low speed. Beat for 3 minutes at medium speed.
Add remaining flour to make soft dough. Knead until smooth and elastic, using hands or a bread hook. Place in a bowl. cover. Let rise in warm place until double in bulk. Punch down. Let rise again.
Punch down.
TO SHAPE ROLLS: On floured board, roll dough ½ inch thick. Cut in 10 inch strips, ½ inch wide. Tie each in knot. Place on greased baking sheet. cover. Let rise until double.
TO BAKE: Bake in preheated 350 degree oven for 12 to 15 minutes, or until golden brown. Let cool.
TO MAKE GLAZE: Combine all glaze ingredients. Mix well. Spread on baked knots.
from St. Paul Pioneer Press newspaper. Credited to a Marjorie Johnson of Robbinsdale, MN
MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 09-30-95