GLAZED ORANGE ROLLS
There is a really nice story behind this recipe. When I was 10 and in Girl Scouts we had a potluck and my mom brought these rolls. She had found the recipe in a newspaper clip-out. All the recipes/items brought were turned into a GS Cookbook for our region. When we received our cookbook - low and behold we were missing a few pages and of course this recipe was on those pages. It has taken me 30 years to find this recipe (well I did not search all 30 but it did take over a year of hard searching to find it). A man (no name ever given) from a community recipe group I belong shared this recipe after I posted again of my search. My mom is thrilled as it is the recipe she remembers and now I will have more than just the memory of these yummy rolls but also of the history that goes along with it. I probably would have forgotten that potluck dinner with the other Girl Scouts if it were not for this lost recipe that now has been found. I hope you too enjoy them and make special memories with your family and friends when you serve them.
Provided by HokiesMom
Categories Yeast Breads
Time 2h40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
- Gradually stir in enough remaining flour to make a soft dough.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
- Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
- Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
- Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
- Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
- Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
- Bake at 425 degrees for 15 minutes.
- Spread with glaze.
- FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.
Nutrition Facts : Calories 103.2, Fat 1.8, SaturatedFat 1, Cholesterol 12.6, Sodium 159.1, Carbohydrate 19.7, Fiber 0.6, Sugar 7.3, Protein 2
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