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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These orange rolls are a little time-consuming to prepare, but my family tells me they're definitely worth the extra effort. They bake up feather-light with a sweet and tangy flavor. We love them on Easter morning. -Bernice Morris, Marshfield, Missouri Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/3 cup sugar |
1/2 cup butter, softened |
1 teaspoon salt |
2 eggs |
1/4 cup orange juice |
2 tablespoons grated orange peel |
5-1/4 to 5-3/4 cups king arthur unbleached all-purpose flour |
orange icing: |
1 cup confectioners' sugar |
2 tablespoons orange juice |
1 teaspoon grated orange peel |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, sugar, butter, salt, eggs, orange juice, orange peel and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead 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.
3. Punch dough down; roll into a 16-in. x 10-in. rectangle, about 1/2 in. thick. Cut into 10-in. x 3/4-in. strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck the ends under. Cover and let rise until doubled, about 45 minutes.
4. Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; drizzle over rolls. Yield: 20 rolls.
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