Monday, January 7, 2008

Grandma's Orange Rolls

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 3/4 cups all-purpose flour

FILLING:
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons grated orange peel

GLAZE:
1 cup confectioners' sugar
4 teaspoons butter or margarine, softened
4 teaspoons milk
1/2 teaspoon lemon extract

In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end.
Cut each into 15 rolls. Place in two greased 11-in x 7-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls.

~allrecipes

~ my side note:
I added about 1 Tbl of fresh orange zest to the dough mixture. For the filling I used 3/4 cup granulated sugar. I lined 2 9x13 pans in parchment paper, and placed 12 rolls in each. I created my own glaze with 1 lb powdered sugar, 4 oz cream cheese, 2 Tbl orange zest and enough fresh orange juice to make it the desired consistency (will make extra).

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