60-minute Breakfast Rolls

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread	12	Servings

INGREDIENTS

1/2	c	Quite warm milk
1	t	Salt
1	T	Sugar
1		Yeast
1		Egg
2	T	Shortening
2		up to
2 1/2	c	Flour
3	T	Butter
1	T	Orange rind
2	T	Orange juice
1 1/2	c	Powdered sugar
1	T	Butter
1/4	c	Sugar
1	t	Cinnamon
1	T	Butter
1	T	Milk
3/4	c	Powdered sugar
1	T	Butter
1/4	c	Sugar
1	t	Cinnamon
1/4	c	Melted butter
1/4	c	Brown sugar
1/4	c	Pecans

INSTRUCTIONS

From: kathy@col.hp.com (Kathy Lankford)  Date: 15 Dec 1993 15:46:30 GMT
Another recipe from my favorite  cookbook, Betty Crocker 1950.  This is
a very late reply to S.  Havelson's request. You can make these in 60
minutes if you work VERY  fast and they rise quickly.  Mix all
ingredients.  Knead.  Roll out to 12" x 7" rectangle.  Prepare (see
below) and place in a 9" round pan.  Let rise 25-30  minutes.  Bake
20-25 minutes at 400 degrees.  For orange rolls: Mix ingredients.
Spread the dough rectangle with  half the mixture. Roll up the long way
and cut 12 rolls. When baked,  frost with the rest of the mixture.  For
cinnamon rolls: Spread rectangle with butter.  Sprinkle on sugar  and
cinnamon.  Roll up the long way.  Cut 12 rolls.  When baked, ice  with
the mixture of 1 Tbs butter, milk and powdered sugar.  For pecan rolls:
Use the same butter, sugar, and cinnamon topping as  for cinnamon
rolls, and roll up the same way.  Before placing them in  the pan, Coat
pan with 1/4 cup melted butter, brown sugar and pecans.  Put the rolls
in and bake. Turn them out onto a cookie sheet  immediately as they
come out of the oven.  REC.FOOD.RECIPES ARCHIVES  WITH VARIATIONS  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 430 Calories From Fat: 125 Total Fat: 14.3g Cholesterol: 42.2mg Sodium: 567.3mg Potassium: 117mg Carbohydrates: 72.4g Fiber: 1.2g Sugar: 51.8g Protein: 4.7g