Yield: 1 Servings
|1 \N||Recipe basic sweet dough|
|¼ cup||Butter or margarine|
|2 tablespoons||Grated orange rind|
|½ cup||Orange juice|
|2 tablespoons||Soft butter|
Combine 14 cup butter, sugar, orange rind and juice in small saucepan. Boil 5 minutes, stirring occasionally. In each of 18 well-greased muffin cups, place 1 tablespoon orange sauce, or pour into well-greased 13 x 9-inch pan.
Roll out dough to an 18 x 12-inch rectangle. Brush with soft butter.
Starting with 18-inch side, roll jelly-roll fashion. Cut into eighteen 1-inch slices; place, cut side down, in prepared pans. Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375 degrees for 15 to 20 minutes for muffin cups; 25 to 30 minutes for pan. Cool 1 minute, then invert onto wire rack over waxed paper. Let stand 1 minute before removing pan. YIELD: 18
TIP: 1-¼ cups orange marmalade heated with ¼ cup butter may be substituted for the orange sauce.
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.
Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997