Grandma's Orange Rolls
Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree.
—Norma Poole, Auburndale, Florida
SERVINGS
|
30
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
20 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1/4 cup shortening
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg, lightly beaten
- 3-1/2 to 3-3/4 cups all-purpose flour
- FILLING:
- 1 cup sugar
- 1/2 cup butter, softened
- 2 tablespoons grated orange peel
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons butter, softened
- 4 to 5 teaspoons milk
- 1/2 teaspoon lemon extract
DIRECTIONS
In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. Place in two greased 11-in. x 7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls. Yield: 30 servings.