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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. Norma Poole, Auburndale, Florida Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
1/4 cup shortening |
1/4 cup sugar |
1 teaspoon salt |
1 egg, lightly beaten |
3-1/2 to 3-3/4 cups king arthur unbleached all-purpose flour |
filling: |
1 cup sugar |
1/2 cup butter, softened |
2 tablespoons grated orange peel |
glaze: |
1 cup confectioners' sugar |
4 teaspoons butter, softened |
1/2 teaspoon lemon extract |
4 to 5 teaspoons 2% milk |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
3. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Spread half the reserved filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls.
4. Place in two greased 11-in. x 7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioner's sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Yield: 2-1/2 dozen.
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