"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Orange Pinwheel Rolls Recipe

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This recipe for Orange Pinwheel Rolls, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Olson


1 pkg dry yeast
1/4 c warm water
3/4 c milk
1/4 c sugar3 eggs
3 TBSP butter
4-4 1/2 c flour

1/3 c softened butter
1/2 c sugar
2 TBSP grated orange peel

Preheat oven to 375. Dissolve yeast in warm water in a mixing bowl. Scald milk; cool to luke warm. Add milk, sugar, salt, eggs, butter and half the flour to yeast mixture. Stir with a spoon until smooth. Mix in enough of remaining flour to make a soft dough. (Consistency of dough is important. When you first work with it, you have difficulty but this is what makes rolls light and tender).
Knead dough on a lightly floured surface board until smooth and elastic, about 5 minutes. Place in a greased bowl, turn over so greased side is up. Cover and let rise in a warm place until doubled in size, about 90 minutes. Punch down & let rise until almost double again, about 30 minutes. Roll dough in 15"x9" rectangle.
Mix ingredients for orange filling, spread over dough. Roll as for a jelly roll, pinching the edges together. Cut roll into 1" slices. Place cut side up in a greased 9x13 pan. Cover and let rise until doubled, 35-40 minutes. Bake about 25 minutes, until lightly browned.




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