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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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If you don't have four miniature muffin pans, you can rise and bake these little rolls in batches; just be sure to keep the extra portions of dough in the refrigerator until you're ready to fill the pans again. Ingredients:
1 (16-ounce) package hot roll mix |
1/4 cup butter, softened and divided |
2/3 cup granulated sugar |
2 tablespoons grated orange rind |
1 tablespoon grated lemon rind |
2 cups powdered sugar |
1/4 cup orange juice |
Directions:
1. Prepare hot roll dough according to package directions.
2. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a lightly floured surface. Spread with 2 tablespoons butter.
3. Stir together granulated sugar and grated rinds; sprinkle half of sugar mixture evenly over butter on rectangle. Roll up rectangle, jelly-roll fashion, starting at a long edge. Repeat procedure with remaining half of dough, 2 tablespoons butter, and remaining half of sugar mixture.
4. Cut each roll into 1/2-inch-thick slices, and place in lightly greased miniature muffin pans.
5. Cover and let rise in a warm place (85°), free from drafts, 20 minutes.
6. Bake at 375° for 8 to 10 minutes or until golden. Remove from pans, and place on wire racks.
7. Stir together powdered sugar and orange juice until smooth; spoon evenly over tops of rolls.
8. Note: For testing purposes only, we used Pillsbury Hot Roll Mix. Look for it in the cake mix section of your grocery store.
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