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Orange Rolls

Source of Recipe

The World Championship Dutch Oven Cookbook


Recipe Introduction

This recipe is a direct steal from: The World Championship Dutch Oven Cookbook Copyright 1989 Page 44 - with modifications to the glaze

List of Ingredients

1 C Scalded Milk
½ C Sugar
1 Cube Butter
1 t Salt
½ C Warm Water
1 ½ T Yeast
1 t Sugar
5 C Flour
2 Eggs

Filling:
1 Orange Rind Grated
½ Cube Butter
½ C Sugar

Glaze
½ Cube Butter
1 C Powdered Sugar
Juice from one orange




Recipe

Add milk, sugar, butter, beaten eggs. Mix yeast and 1 teaspoon
sugar to ½ cup warm water. Add to above. Add dry ingredients. Mix
well. Let rise until double in volume. Roll out jelly-roll style
and add orange, sugar and butter mixture. Roll up pinching edges to
seal and cut (approximately) 1 inch thick. And place in a greased
12" Dutch oven. Let rise until double in volume then bake for 30 to
45 minutes (depending on heat of fire). Watch carefully. Cook with
coals on top and bottom for first 12 – 15 minutes then on top only
for the remainder of the time. Mix and pour the glaze over the
rolls and serve.


I usually mix the sugar, water and yeast a few minutes in advance.
Even Active Yeast works better if given a heavy feeding. It takes
about five minutes to get nice and frothy. It also cuts down the
amount of time required for raising. I can go from start to eating
in about 2 and a half hours on this recipe now.

The recipe says 12 inch oven, but I think it works better in a 14.
The rolls have room to raise and spread out. My teenagers, sugar
addicts that they are, can only eat two of these for breakfast.
Even they admit this is an incredibly rich recipe.




















A note on Scalded Milk. This seems to be a leftover from years gone
by when milk wasn't pasturized. I recommend warming the milk so the
Yeast will work better, but scalding is not necessary.