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Orange Rolls Recipe

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This recipe for Orange Rolls, by , is from The Mitchell/Mays Family 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!

Pam Mays


1 package active dry yeast
1/2 cup warm water (105-115)
1/2 cup milk, scalded and cooled to lukewarm
1/3 cup sugar
1/3 cup shortening, softened
1 teaspoon salt
1 egg
3-1/2 to 4 cups flour, divided
1/4 cup butter, softened
1 Tablespoon plus 1 teaspoon grated orange peel
3 Tablespoons orange juice
2-1/4 cups confectioner's sugar

Dissolve yeast in warm water; stir in milk, sugar, shortening, salt, egg and 2 cups flour. Beat until smooth. Mix in enough of remaining flour to make dough easy to handle. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover and set aside.

Mix together butter, orange peel, orange juice and confectioners sugar until smooth and creamy.

Punch down dough; divide in half. Roll half of dough into a 12 X 7 inch rectangle; spread with 1/2 cup of orange mixture. Roll up tightly, beginning at the long side. Seal edges; stretch to make a 12-inch long roll. Cut into 1-inch slices. Place slices in one end of a greased 13 X 9 inch pan. Repeat procedure with remaining dough, reserving remaining orange mixture. Let rise until double, about 40 minutes.

Preheat oven to 375. Bake for 20-25 minutes. Frost with remaining orange mixture. Yield: 24 rolls.




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