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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. These are really good. Have been making these every since I obtained this recipe. Read more . We love it and hope you do too. Ingredients:
1 tablespoon orange juice |
2 teaspoons grated orange rind |
1/2 cup light corn syrup or honey |
3 tablespoons butter or margarine |
2 cups sifted flour |
1 teaspoon salt |
3 teaspoons baking powder |
4 tablespoons shortening |
1 cup milk |
Directions:
1. Make thin syrup with the orange juice, grated orange rind, honey and butter then boil 3 minutes.
2. Sift dry ingredients together.
3. Cut in shortening with pastry blender or 2 knives until finely blended.
4. Stir in milk to make a soft dough.
5. Pour equal amounts of HOT orange syrup into each of 12 greased medium sized muffin cups.
6. Drop equal amounts of dough on top of the orange syrup in each of the muffin cups.
7. Bake 15 minutes at 400.
8. When baked turn muffin pan upside down onto a large tray.
9. Allow orange syrup to run down over the rolls.
10. To prevent sticking remove from pan quickly before syrup cools.
11. Serve hot.
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