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Orange Crescents Rolls Recipe

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This recipe for Orange Crescents Rolls, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Sunday, September 30, 2007


1 - Package active dry yeast
1/4 cup warm water (10 to 115 degrees)
1/4 cup sugar
1-teaspoon salt
2 eggs
1/2 cup sour cream
6 tablespoons butter (melted)
3-1/4 to 3-3/4 cups all-purpose flour
2 tablespoons butter
1/2 cup sugar
2 - tablespoons grated orange peel.
Mix sugar and orange peel together.

In mixing bowl, dissolve yeast in water (add pinch of sugar). Add 1/4-cup sugar, salt, eggs, sour cream and butter; mix well. Beat in 2 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 hours. Punch dough down; divide in half. Roll each portion into a 12 in circle. Brush each with 1 tablespoon melted or softened butter. Sprinkle the sugar/orange peel mixture over dough. Cut each into 8 to 12 wedges. Roll up, starting with the wide side. Place point side down, on two greased baking pans. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 350 degrees for 20 to 30 minutes until golden brown.

cup sugar
cup butter
2 tablespoons orange juice
cup sour cream
In saucepan, combine glaze ingredients. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Store in Refrigerator. Yield: 16 to 24 rolls.




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