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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 3 |
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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). 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. Ingredients:
1 (4 g) package dry yeast |
3/4 cup warm water |
3 -3 1/4 cups all-purpose flour, divided |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 egg |
2 tablespoons butter, melted |
1 tablespoon orange rind, grated |
1/4 cup orange juice |
1 orange, peeled, sectioned and chopped |
1 tablespoon sugar |
1 tablespoon butter, softened |
1 teaspoon orange rind, grated |
1 cup powdered sugar, sifted |
1 1/2 tablespoons orange juice |
1 1/2 teaspoons lemon juice |
Directions:
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
3. Gradually stir in enough remaining flour to make a soft dough.
4. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
5. 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.
6. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
7. 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.
8. Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
9. Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
10. Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
11. Bake at 425 degrees for 15 minutes.
12. Spread with glaze.
13. FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.
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