Orange Pan Rolls Recipe
A HINT of orange in the dough makes these rolls refreshingly different. Similar in texture to a biscuit, they bake to a beautiful golden brown. I make them anytime I want something warm from the oven to accompany a meal. Jackie Riley Holland, Michigan
- 1 tablespoon sugar
- 1/8 teaspoon ground nutmeg
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 teaspoon grated orange peel
- 2 tablespoons shortening
- 3 tablespoons milk
- 1 tablespoon butter, melted
- In a small bowl, combine sugar and nutmeg; set aside. In a medium bowl, combine flour, baking powder, cream of tartar and salt. Add orange peel; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened.
- Divide dough into fourths. With floured hands, roll each piece of dough into a ball; dip in butter, then in sugar mixture. Evenly space in a greased 9-in. round baking pan. Bake at 450° for 10-12 minutes or until golden brown. Yield: 4 rolls.
Originally published as Orange Pan Rolls in Reminisce Extra December 1996, p47
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