Orange swirl buns

Yield: 1 servings

Measure Ingredient
\N \N -Light airy rolls with refreshing orange filling and icing.

2 pkgs. active dry yeast 2 cups lukewarm water (110-115 degrees) ½ cup sugar ½ cup butter or regular margarine ⅔ cup nonfat dry milk 2 tsp. salt 2 eggs 7¼ cups sifted flour ½ cup soft butter or regular margarine 1 ½ cup sugar 1 tbsp. grated orange rind Thin Orange Icing (recipe follows)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

Add ½ cup sugar, ½ cup butter, dry milk, salt, eggs and 2 cups flour. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally. Or beat with spoon until batter is smooth.

Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn out on floured surface and knead until smooth and satiny, about 10 minutes.

Place dough in greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled, about 1 ½ hours.

Combine ½ cup butter, 1 ½ cups sugar and orange rind in bowl; mix well. Set aside.

Divide dough in half. Roll out half into 14 x 7" rectangle. Sprinkle with ½ of sugar mixture. Roll up like jelly roll from long side.

Cut into 12 slices. Place in greased 13 x 9 x 2" baking pan. Repeat with remaining dough/ Let rise until doubled, about 45 minutes.

Bake in 350 degree oven 25 minutes or until golden brown. Remove from pans; cool on racks. While still warm, glaze with Thin Orange Icing.

Makes 24 rolls.

Thin Orange Icing: Combine 2 ½ cups sifted confectioners sugar and 3 tbsp. orange juice in small bowl; beat until smooth.

Source: Farm Journal's Friendly Food Gifts From Your Kitchen Shared By: Debra Young {Home_Cooking}

From: Sharon Stevens Date: 09-19-94

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