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| Carolyn's Orange Rolls |
"Orange rolls - very tender white flour dough with grated orange rind, butter and sugar filling. Excellent recipe for parties, continually a crowd pleaser!"
Ingredients :
- 3 tablespoons lively dry yeast
- 2/3 cup warm water (a hundred and ten ranges F/forty five stages C)
- 1 cup butter, diced
- half of cup white sugar
- 2 teaspoons salt
- 2 cups scalded milk
- 2 egg, lightly crushed
- 6 cups all-reason flour
- 14 tablespoons butter, softened
- 1 cup white sugar
- three tablespoons grated orange zest
Instructions :
| Prep : 30M | Cook : 48M | Ready in : 14H5M |
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- In a small bowl, dissolve yeast in heat water. Let stand until creamy, approximately 10 mins. Combine the diced butter, half cup sugar, and salt in a massive bowl. Stir inside the warm milk, and mix to dissolve the butter. Let stand until lukewarm.
- Mix the yeast, eggs, and flour into the milk combination to shape a sticky dough. Lightly oil a massive bowl, area the dough within the bowl and flip to coat with oil. Cover with a moist material, and permit upward thrust in the fridge for 8 hours or overnight.
- Remove dough from the fridge 2 to two 1/2 hours before baking. Divide the dough into halves. Roll every half of out on a lightly floured floor to one/four inch thick rectangle.
- Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough alongside the long facet. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let upward thrust till doubled in bulk.
- Bake in a preheated four hundred degree F (205 diploma C) oven for 10 to 15 mins, or until golden brown.
Notes :
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