Glazed Orange Rolls

Angel 10-19-99 5:38 PM

Glazed Orange Rolls

4 to 4 1/2 cups flour
1 pkg. Dry yeast
1 cup milk
2 cup sugar
3 tbsp. butter
2 tsp. Salt
3 eggs
2 cups sugar
6 tbsp. butter, softened
2 tsp. Finely shredded orange peel
1 1/2 cups sifted powdered sugar
2-3 tbsp. orange juice

In large mixer bowl, combine 2 cups of flour and yeast.

In saucepan, heat milk, 2 cup sugar, 3 tbsp. butter, and salt just until warm (115-120 F.) and butter is almost melted; stirring constantly. Add to flour mixture; add eggs. Beat at low speed for 30 seconds; scraping bowl. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix with a spoon.

Turn out on a lightly floured surface. Knead in enough of remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a lightly greased bowl turning once to grease surface. Cover; let rise in a warm place until double (1 1/2 hours).

Punch down; divide in half. Cover; let rest 10 minutes. Roll half into a 12" x 8" rectangle.

Combine 2 cups sugar, 6 tbsp. butter, and orange peel; spread half of mixture over dough. Roll up jelly-roll style, beginning with long side; seal seams well. Slice into 12 rolls. Place, cut side down, in greased 2 1/2" muffin pans (or use 2 8 inch round baking pans for softer rolls). Repeat with remaining dough and sugar mixture.

Cover; let rise until nearly double (about 1 1/4 hours).

Bake in preheated 375 F. oven for 15-20 minutes. Remove from pans immediately.

Combine powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over warm rolls.

Makes 24 rolls.

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