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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Light, airy, yeasty sweet rolls. I found this recipe in the R.S.V.P. section of Bon Appetit.(Nov. 1985). This is a recipe from the All Steak! Restaurant in Cullman, Alabama. Ingredients:
4 ounces compressed yeast cakes |
1 1/3 cups warm water (105f to 115f) |
1/4 cup sugar |
1/4 cup melted vegetable shortening |
1 egg, room temperature |
1 teaspoon salt |
3 1/4 cups all-purpose flour |
1 cup margarine, room temperature |
1 cup sugar |
1 tablespoon grated orange peel |
Directions:
1. For dough: Crumble yeast into large bowl. Stir in water and sugar. Let stand until foamy, about 10 minutes.
2. Stir shortening, egg and salt into yeast mixture. Add flour 1/4 cup at a time, stirring until mixture is smooth. Grease bowl. Add dough, turning to coat entire surface. Cover and let rise in warm drat-free area until double in volume, about 1 1/2 hours.
3. For filling: Beat margarine and sugar to blend well. Stir in orange peel.
4. To assemble: Roll dough out on generously floured surface to thickness of 1/16 inch. Spread filling evenly over dough. Roll dough up into tight cylinder, as for jelly roll. Cut into 1 1/2 inch thick slices. Set each slice in paper muffin liner. Arrange on baking sheet. Cover with towel and let rise in warm draft-free area 30 minutes.
5. Preheat oven to 400°F Bake rolls until lightly browned on top, about 12 minutes.
6. Watch closely, bottom of rolls will burn if over cooked.
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