Tuesday, June 30, 2009

Orange Rolls


- For the dough
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup butter (melted)
2 eggs
1 teas. salt
6 cups flour

- For the Filling:
1 1/2 sugar
1/2 cup packed brown sugar
Zest of 2 Oranges
2 sticks soft butter

- For the Orange Glaze:
Orange Juice
3 cups confectioner's sugar


In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take the soft butter and spread over surface.

In bowl, mix the sugars and orange zest. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll.

Cover and let rise until double again. Bake at 350 15−20 minutes. Remove when they start to turn golden. DON'T OVER BAKE.

Frost warm rolls with Orange Glaze.

(*) To make the glaze, mix all ingredients until smooth.

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