Refrigerator Roll Dough
2 yeast cakes (1 1/2 T instant or dry yeast)
Generously grease muffin tins or use liners.
Prepare orange butter
Orange Butter:
2 T. butter or margarine, melted.
2 T. grated orange peel
1/2 cup sugar
Remove dough from refrigerator. On a lightly floured surface, roll out dough to a 10 x 20 rectangle. Spread with orange butter. Cut into twenty 1 x 10 inch strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each stack upright in prepared muffin tins. Cover and let rise for 2 1/2 hours.. Bake 400 degrees F. for 15 to 20 minutes until golden brown. Prepare orange glaze:
Orange Glaze:
1 cup sifted powdered sugar
2 yeast cakes (1 1/2 T instant or dry yeast)
1/2 c. warm water
3 beaten eggs
1/2 cup sugar
1/2 cup melted butter
1 cup warm water
4 1/2 cup flour
1/2 tsp. salt
Dissolve yeast in 1/2 cup warm water. Combine sugar, shortening, eggs, and 1 cup warm water. Mix together the salt and flour and add to egg mixture. Cover and let rise until double (about 1 hour). Do not punch dough down. Put in refrigerator until next day.
Generously grease muffin tins or use liners.
Prepare orange butter
Orange Butter:
2 T. butter or margarine, melted.
2 T. grated orange peel
1/2 cup sugar
Remove dough from refrigerator. On a lightly floured surface, roll out dough to a 10 x 20 rectangle. Spread with orange butter. Cut into twenty 1 x 10 inch strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each stack upright in prepared muffin tins. Cover and let rise for 2 1/2 hours.. Bake 400 degrees F. for 15 to 20 minutes until golden brown. Prepare orange glaze:
Orange Glaze:
1 cup sifted powdered sugar
About 2 tablespoons orange juice. Blend until smooth.
Brush on while rolls are still warm.
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