Orange Rolls

Going to a Burgon party has always meant good food, and lots of it. As a young girl, Aunt Vickie's orange rolls were something I'd hope to find among the other goodies. I found out later in life that she'd occasionally order them from Shirley's Bakery in Provo. They were delicious either way!
INGREDIENTS
1 Tbsp yeast
1/4 cup warm water
1 cup milk
1/2 cup butter
2 Tbsp sugar
2 eggs, beaten
3 1/4 cups flour
*
Filling:
INGREDIENTS
Rind of one orange, grated finely
1 cup sugar
6 Tbsp butter (softened)
*
Glaze:
INGREDIENTS
1 cup powdered sugar
3-4 Tbsp boiling water
1/2 tsp orange extract
*
DIRECTIONS
Dissolve yeast in warm water. In large pan or bowl, scald milk and add butter and sugar. Cool to lukewarm. Add yeast mixture and mix well. Add eggs, 2 cups of flour (unsifted) and 1 tsp salt. Stir well. Add remaining flour and stir.Let rise in covered pan, 1 hour or more. Punch down and knead over twice on floured board. Roll into rectangle, about 3/8" thick.
Spread with filling.
Roll up and cut with string (I used a knife this time), about 3/4" thick. Put into greased muffin tins, flat side up. Let rise 1-1 1/2 hours. Bake at 375 F for 10-12 minutes or until brown.
Top with glaze.
Makes 2 dozen.




1 comments:

Frieda said...

I just drooled over all your bread posts! Orange rolls are my absolute favorite...found your site through the Hive. I look forward to reading your posts and trying your recipes!

Related Posts Widget for Blogs by LinkWithin