Fill your home with the heavenly aromaof orange-scented bread baking in the oven with these scrumptioussweet yeast rolls.
Recipe: Orange Rolls
2 (1/4-ounce) packages active dry yeastor 5 teaspoons 1/2 cup warm water 1 1/4 cups granulated sugar – divided use 1 1/4 cups milk 1/2 cup vegetable shortening 2 large eggs 5 cups all-purpose or bread flour 1 teaspoon salt 1/4 pound butter 3 tablespoons grated orange peel
In a small bowl dissolve yeast in warmwater, then add 1/2 cup sugar and stir until dissolved.
In a medium saucepan scald milk. Add shorteningand stir until shortening has completely melted.
Pour milk mixture into a large mixingbowl and cool to lukewarm. Stir in eggs and the yeast mixture.
In a seperate bowl combine flour and salt;slowly add to the liquid mixture, stirring to mix until too stiffto stir. Turn out onto a floured surface and knead until smooth.Cover and allow to rise about 1 hour. While dough is rising greasea large bowl and set aside.
Punch down dough and place in the greasedbowl. Cover and refrigerate for about 1 hour.
Meanwhile, prepare the filling: In a largebowl combine the remaining ingredients of butter, 3/4 cup sugar,and grated orange peel until it resembles crumbs. Set aside untildough has chilled.
Grease a muffin tin or tins that hold18 muffins; set aside.
Roll chilled dough out on a lightly flouredsurface and shape into a large rectangle about 1/4-inch thick.Spread the filling over the dough evenly and roll the dough intoa log. Slice the log into rounds about 3/4-inch thick and placeeach round in a greased muffin tin. Cover and place in warm areauntil dough has doubled in size; about 1 hour.
Bake in a 425°F (220°C) oven for8 to 10 minutes.
Makes 18 rolls.
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