| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Breakfast, Rolls, Sjb, Sourdough |
15 |
Slices |
INGREDIENTS
| 1/2 |
c |
Starter |
| 1 |
|
Yeast |
| 1/4 |
c |
Warm water |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter, melted |
| 1/4 |
c |
Honey |
| 1/2 |
t |
Salt |
| 3 1/4 |
c |
Flour, approx. |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Brown sugar |
| 1 |
T |
Orange peel, grated |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Pecans |
| 1 |
t |
Orange extract |
INSTRUCTIONS
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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