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The Best Orange Rolls




Source of Recipe


Internet


List of Ingredients




1/4 cup warm water

1 package dry yeast
1 cup milk, scalded
1/4 cup shortening
1/3 cup sugar
1 teaspoon salt
5 to 5 1/2 cups sifted flour
2 eggs, beaten
2 tablespoons grated orange peel
1/4 cup orange juice
Orange icing (recipe follows)


Recipe



Dissolve the yeast in the warm water (105 to 115 degrees); set aside. Scald milk. (Scalding is cooking a liquid to just below the boiling point.) Add shortening, sugar and salt. Cool to lukewarm. Place in mixing bowl. Stir in about 2 cups of the flour and beat well. Add eggs and mix well. Stir in yeast, orange peel and juice and remaining flour (or enough to make a soft dough). Cover and let rest 10 minutes.

Turn dough out on a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Or place dough in mixer and, using the dough hook, mix until the dough is smooth and elastic. Place dough in a lightly greased bowl, turning once to grease surface. Cover bowl and let rise in a warm place until doubled, about 2 hours. Punch down, cover and let rest 10 minutes.

Divide dough in half. Roll each to a 12-by-9-inch rectangle, 1/4 inch thick. Spread each with filling.

Orange Filling
1/2 cup sugar
1/2 cup chopped walnuts
1 tablespoon grated orange peel
1/4 cup melted butter

Combine all ingredients.

Spread filling on dough. Roll up dough like a jelly roll. Seal edges and cut in 1 inch slices.

Place rolls on a slightly greased cookie sheet or muffin tins. Cover and let rise till double (about 45 to 60 minutes). Bake at 400 degrees for 12 minutes. Makes 24 orange rolls.

Orange Icing
1 teaspoon grated orange peel
2 tablespoons orange juice
1 cup sifted confectioners' sugar

Combine all ingredients. Stir until smooth. Icing may be drizzled over hot or cool rolls.