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Speedy Orange Rolls
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INGREDIENTS
This recipe makes 14 rolls
| Active Dry Yeast | 2+1/4 tsp | ||
| Water | 1/2 cup | ||
| Egg | 1 | ||
| Bread Flour | 1+3/4 cups | ||
| Sugar | 1 TBSP | ||
| Salt | 1 tsp | ||
| Soft butter or margarine | 2 TBSP | ||
Filling and Frosting |
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| Confectioners' sugar | 1+1/2 cups | ||
| Grated rind of 1 orange | |||
| Soft butter | 3 TBSP | ||
| Orange juice | 2 TBSP | ||
DIRECTIONS
Have water at 110°-115°F and all other ingredients at room temperature.
Dissolve the yeast in water. Let stand 3 to 5 minutes; stir. Blend in the egg, 1/2 the flour, sugar salt and butter. Beat until smooth. Stir in more flour a little at a time. First use a spoon, then the hand. Dough should clean sides of bowl. Knead on lightly floured board until smooth... about 10 strokes. Cover. Let rise 15 minutes. Grease 9-inch round pan. Blend Filling and Frosting ingredients. Beat until creamy.
Roll dough to a 7- x 14-inch rectangle. Spread with 1/2 the Filling. Roll, starting at the wide side. Pinch edge of dough into roll to seal. From 14-inch side, mark dough into 14 equal parts. "Tie-off" (see below) each piece with strong thread. Place in pan (10 around outer edge, 4 in the center). Let rise in warm place until doubled...about 30 minutes. Bake 20 to 25 minutes in preheated 400°F oven. Turn rolls upside down on a rack. Spread with syrup left in the pan. After this has "set", place a piece of waxed paper on the bottom of the rolls, turn right-side-up and place on a rack. Brush rest of Frosting over rolls.
To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
*You can substitute Instant (fast-rising)Yeast in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.