Orange rolls

Yield: 4 servings

Measure 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
1 cup (2 sticks) margarine, room temperature
1 cup Sugar
1 tablespoon Grated orange peel

Makes 4 dozen


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

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