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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Orange Crescents Rolls Recipe

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This recipe for Orange Crescents Rolls is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rolls
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
Filling
2 tablespoons butter
1/2 cup sugar
2 - tablespoons grated orange peel.
Mix sugar and orange peel together.
Directions:
Directions:
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 ½ 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.

Glaze
¾ cup sugar
¼ cup butter
2 tablespoons orange juice
½ 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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