Orange Rolls

Orange rolls

I'm in the mood to bake Orange Rolls.  A friend made them for us back in 1994 and I've never tasted any that were as good since.  Here's her recipe.  It's simple but has to be thought of in advance:

1/2 cup warm water
3 Tbsp. yeast
1/2 cup sugar
3/4 cup warm water
1/2 cup shortening
2 tsp. salt
3 eggs
4 1/2 cups flour
Soften yeast in 1/2 cup warm water and set to the side.  Mix sugar, water, shortening, salt and eggs together.  Add yeast mixture. Beat in the flour.  Dough will be soft and sticky.   Refrigerate overnight in a covered container. Make sure that the bowl is large enough for the bread to rise in.  About 3 hours before serving time, roll dough on well floured board into a large rectangle.  Cover with a generous amount of melted butter.  Sprinkle with sugar and grate orange peel over the dough.  Starting on the long edge, roll the dough into a long roll.  Slice the roll to fit into muffin tins.  Let rise until quite high.  Bake at 375 degrees until golden brown.  (12-15 minutes).  Makes about 2 dozen rolls. Grease pans generously.  ALWAYS DOUBLE THIS RECIPE!

Comments

Post a Comment

Popular posts from this blog

Pumpkin Spice Bread

Pumpkin Spice Bread 3 cups sugar 1 cup vegetable oil 4 eggs 1 16 oz. can pumpkin 3 1/2 cup flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. ground cloves 1/2 tsp. ground allspice 1/2 cup water Preheat oven to 350°.  In a large bowl, combine sugar, oil and eggs.  Add pumpkin and mix well.  Combine dry ingredients and add pumpkin and water alternately.  Pour into 2 greased 9x5x3" loaf pans.  Bake for 60-70 minutes or until bread is done.  Cool in pans for ten minutes before removing to a wire rack.  Cool completely.  Makes 2 loaves. 
Read more

Lemon Crinkle Cookies

½ cups Butter, Softened 1 cup Sugar ½ teaspoons Vanilla Extract 1 egg 1 tsp Lemon Zest 1 Tbsp Fresh Lemon Juice 1-½ cup All-purpose Flour ¼ teaspoons Salt ¼ tsp Baking Powder ⅛ tsp Baking Soda ½ cups Powdered Sugar Preheat oven to 350 degrees. Grease pans well and set aside.  In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.  Bake for 9-11 minutes or until bottom of cookies begin to barely brown.  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. *If using a non stick darker baking tray, reduce baking time by about 2 minu...
Read more

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake 1 (18.25 ounce) box yellow cake mix  1 large egg,   1/2 cup (1 stick) butter, melted Filling 8 ounces cream cheese, softened 1 (15 ounce) can pureed pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 large eggs 1 teaspoon vanilla extract 1/2 cup (1 stick) butter, melted 1 (16 ounce) box confectioners' sugar, divided Pecan halves, for garnish Whipped cream, as an accompaniment Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan. Combine cake mix, egg and melted butter; mix well. Pat into pan. To prepare filling: Beat cream cheese until smooth. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add butter; beat until smooth. Set aside 2 tablespoons confectioners' sugar; add remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. Do not overbake; center shoul...
Read more