Orange rolls

Orange rolls

Ingredients/Components

• dry yeast - 2 pkg
• warm water 105 to 115 degree - 2/3 c
• orange juice - 1/3 c
• sugar - 1/4 c
• shortening, melted and cooled - 1/4 c
• eggs - 2 item
• salt
• all-purpose flour - 4 4
• butter or margarine, melted and divided - 1/4 c
• Grated rind of 1 large orange

How to make orange rolls:

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add orange juice and next 4 ingredients; beat at medium speed of an electric mixer until well blended. Gradually add 3/4 cup flour, beating 2 minutes at medium speed. Gradually stir in enough remaining 3 3/4 cups flour to make soft dough.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warn place (85 degrees), free from draft, about 45 minutes or until doubled in bulk. Punch dough down and divide in half. Roll one portion of dough to a 12 x 18 inch rectangle; brush with 2 tablespoons melted butter. Combine 1/4 cup sugar and orange rind; sprinkle half of mixture over dough. Roll up jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut into 1-inch thick slices. Place slices, cut side down, in greased muffin pans. Repeat procedure with remaining dough, melted butter, and sugar mixture.

Cover and let rise in a warm place, free from draft, 30 minutes or until double in bulk.

Bake at 375 degrees for 15 minutes or until rolls are golden brown.

Yield: 2 dozen.

Recipe categories: Breads, Breakfast, Healthy.