| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, My book, Brk/brunch, Desserts, Posted/mm | 3 | Dozen | |
INGREDIENTS
| 2 | tb | Dry yeast; 2 pkg |
| 1/2 | c | Lukewarm water |
| 2 | Eggs; beaten | |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | tb | Grated orange rind |
| 1/2 | c | Milk |
| 1/2 | c | Lukewarm orange juice |
| 2 | tb | Butter; melted |
| 4 1/2 | c | Flour (4-1/2 to 5 cups) |
| 4 | tb | Melted butter |
| 2 | c | Powdered sugar |
| 1 | tb | Grated orange rind |
| 4 | tb | Orange juice |
INSTRUCTIONS
MM FORMAT BY MARY ANN YOUNG TOPPING Dissolve yeast in lukewarm water. Combine eggs, sugar, salt and 1 tb grated rind and add to yeast mixture. Scald milk and cool to 115-120 degrees. Add cooled milk, 1/2 cup lukewarm orange juice, and 2 tb melted butter to yeast mixture. Slowly add 4-1/2 cups flour until a soft dough forms. If dough is still sticky, knead in a small amount of additional flour. Place dough in a large buttered bowl. Cover and allow to rise in a warm place until doubled - about 1-1/4 hours. When doubled, punch down and turn out onto lightly floured board. Roll dough 1/2 inch thick and brush with melted butter. Roll up jelly-roll fashion and slice 1/2 inch thick. Place slices in greased muffin tin or side by side on baking pan. Cover and let rise again until doubled - about 45 minutes. Bake at 350 degrees for 15-20 minutes. Ice with mixture of the powdered sugar, 1 tb grated rind and 4 tb orange juice. These are EXTRA, EXTRA SPECIAL!! Posted to MM-Recipes Digest V3 #293 Date: Sat, 26 Oct 1996 10:10:27 -0500 From: dee@smartnet.net (Dianne Weinsaft)
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