Wednesday, March 30, 2016

Orange Rolls

These were good, probably not something I would make too often but still good.  My middle child loved it which is kind of surprising since he is super picky!

1 (1/4 ounce) package active dry yeast
¼ cup warm water
1 cup warm milk (2%)
¼ cup shortening
¼ cup sugar
1 tsp salt
1 egg, lightly beaten
3-1/2 to 3-3/4 cups all-purpose flour
1 cup sugar
½ cup butter, softened
2 TB grated orange peel
1 cup powdered sugar
5-6 tsp butter, softened
½ tsp lemon extract
4 to 5 tsp milk
Dissolve dry yeast and warm water in a large bowl.
Add milk, shortening, sugar, salt, egg and 3 cups of flour.
Beat until smooth.
Stir in remaining flour, enough to form a soft dough.
On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic.
Place in a greased bowl, turning to grease all sides.
Cover dough and let rise in a warm place until doubled in size.
Should take about 1 hour.
Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
Punch dough down and roll into long rectangle.
Spread your filling and roll up, starting with a long end.
Cut into even pieces, about 12-14.
Place cut side down onto a greased 10x15 inch baking pan.
Cover and let rise until doubled in size, about 45 minutes.
Bake for 20-25 minutes at 375°. (Always check during baking. Rolls should be light golden brown.)
Combine the powdered sugar, butter, and extract in a small bowl.
Add enough milk to achieve desired consistency; spread one while rolls are warm.

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