| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Rolls, Breads, Sourdough, Breakfast, Sjb | 15 | Slices | |
INGREDIENTS
| 1/2 | c | Starter |
| 1 | pk | Yeast |
| 1/4 | c | Warm water |
| 1/2 | c | Milk |
| 1/4 | c | Butter; melted |
| 1/4 | c | Honey |
| 1/2 | ts | Salt |
| 3 1/4 | c | Flour; approx. |
| 1/2 | c | Butter |
| 1/2 | c | Brown sugar |
| 1 | tb | Orange peel; grated |
| 1/4 | c | Honey |
| 1/2 | c | Flour |
| 1/2 | c | Pecans |
| 1 | ts | Orange extract |
INSTRUCTIONS
FILLING Soften yeast in water; stir in milk, batter, butter, honey, and salt. Gradually mix in 3 c of the flour; dough will be sticky. Turn dough into a greased bowl, turn over to grease top; cover, and let rise in a warm place until double in bulk, about 1 1/2 hours. Turn dough out onto a lightly floured board and knead until smooth, about 5 min.; add flour if necessary to prevent dough from sticking. Roll dough out into a 12x15 inch rectangle; spread orange-nut filling evenly over dough. Starting with the long side, roll up jelly-roll fashion. Cut across roll into 15 slices about 1 inch each and arrange, cut-side-up in a well greased 9 by 13 inch baking pan. Cover and let rise until almost double, about 45 minutes. Bake in a 350^ oven for 35 minutes or until browned on top. Transfer rolls to a serving board; quickly scrape out any syrup in pan and spread it over rolls. Serve them warm or reheated in a 350^ oven, lightly covered with foil, for about 20 minutes. Makes 15 rolls. Source: Sourdough Jack's Cookery by "Sourdough" Jack Mabee. Note: I would like to try this with cinnamon instead of the orange flavoring. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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