Orange Rolls
1 1/4 Cup Scalded Milk
1/2 Cup Margarine (not butter)
1/3 Cup Sugar
1 tsp. Salt
1 Packet Yeast
4-5 Cups Flour
1/4 Cup Orange Juice
2 TBSP Orange Rind
1/2 Cup Margarine (not butter)
1/3 Cup Sugar
1 tsp. Salt
1 Packet Yeast
4-5 Cups Flour
1/4 Cup Orange Juice
2 TBSP Orange Rind
Icing:
2 TBSP Orange Juice
1 Cup Powdered Sugar
1 tsp. orange Rind
2 TBSP Orange Juice
1 Cup Powdered Sugar
1 tsp. orange Rind
Mix milk, margarine, sugar, salt and yeast. Let sit for about 15-20 minutes. Add 4-5 Cups Flour to make sticky dough. Let rise until double in bulk. Grease hands well and punch down the dough. Divide into 2 segments and roll out the first into a large rectangle. You can either cut them into 1/2 inch strips and tie them into bow knots, or roll it up and cut it into individual rolls. Place on parchment covered jelly roll pan and let rise until double in size. Bake @ 400 degrees for 12 minutes.
Make Icing while first batch is baking. Spread over rolls within the first few minutes of them coming out of the oven.
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