Hill country orange rolls
3 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dry yeast; 2 pkg |
| ½ | cup | Lukewarm water |
| 2 | Eggs; beaten | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Grated orange rind |
| ½ | cup | Milk |
| ½ | cup | Lukewarm orange juice |
| 2 | tablespoons | Butter; melted |
| 4½ | cup | Flour (4-1/2 to 5 cups) |
| 4 | tablespoons | Melted butter |
| 2 | cups | Powdered sugar |
| 1 | tablespoon | Grated orange rind |
| 4 | tablespoons | Orange juice |
Directions
MM FORMAT BY MARY ANN YOUNG
TOPPING
Dissolve yeast in lukewarm water. Combine eggs, sugar, salt and 1 tb grated rind and add to yeast mixture.
Scald milk and cool to 115-120 degrees. Add cooled milk, ½ cup lukewarm orange juice, and 2 tb melted butter to yeast mixture.
Slowly add 4-½ cups flour until a soft dough forms. If dough is still sticky, knead in a small amount of additional flour. Place dough in a large buttered bowl. Cover and allow to rise in a warm place until doubled - about 1-¼ hours.
When doubled, punch down and turn out onto lightly floured board. Roll dough ½ inch thick and brush with melted butter. Roll up jelly-roll fashion and slice ½ inch thick. Place slices in greased muffin tin or side by side on baking pan. Cover and let rise again until doubled ~ about 45 minutes.
Bake at 350 degrees for 15-20 minutes.
Ice with mixture of the powdered sugar, 1 tb grated rind and 4 tb orange juice.
These are EXTRA, EXTRA SPECIAL!!