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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 Rolls Recipe

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This recipe for Orange Rolls is from Elizabeth and Collier's Wedding Cookbook, 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:  
Scant 4 cups sifted flour
1 cake of compressed yeast (found in the refrigerated area of the grocery store)
1 ½ c milk, scalded and cooled
1/3 c butter
1/3 c sugar
2 eggs well beaten
1 ½ tsp salt
Directions:
Directions:
Dissolve yeast in lukewarm milk and stir well. Add sugar, beaten eggs, salt, ½ flour. Mix well. Add melted butter. Beat thoroughly. Add balance of flour or enough to make a soft dough. Place in a greased bowl, cover and let raise to double in bulk. Knead down and let it raise another 45 minutes. Turn it out on a floured board, roll to ¼ inch thick.

Filling – Spread this paste over the dough.

½ c powdered sugar
½ c butter
All the zest grated from one orange

Roll the dough up into a log and slice off one inch thick pieces. Place them in a butter 13 x 9 pan. Brush the tops with melted butter, cream or milk mixed into egg whites.

Her recipe ends here. Let the rolls raise again to double in size. Then bake at 350 degrees for 20-30 minutes, or until done.

My mom would make an orange flavored icing for these (powdered sugar, butter, cream or milk or water and orange flavoring).
Personal Notes:
Personal Notes:
Florence Manning Schultz made these rolls for Easter Sunday breakfast and for Christmas morning Breakfast. They were a big favorite with the family.

 

 

 

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