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Hill Country Orange Rolls

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Breads, Brk/brunch, Desserts, My book, Posted/mm 3 Dozen

INGREDIENTS

2 T Dry yeast, 2 pkg
1/2 c Lukewarm water
2 Eggs, beaten
1 T Sugar
1 t Salt
1 T Grated orange rind
1/2 c Milk
1/2 c Lukewarm orange juice
2 T Butter, melted
4 1/2 c Flour, 4-1/2 to 5 cups
4 T Melted butter
2 c Powdered sugar
1 T Grated orange rind
4 T Orange juice

INSTRUCTIONS

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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