| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Welsh | 1 | Servings | ||
INGREDIENTS
| Rhodes Dinner rolls; thawed, (20 rolls for 9" x 13" pan or 12 rolls for 12" deep dish pan) | ||
| Grated peel of 2 lemons or 1 orange | ||
| 1/4 | c | Butter; or margarine, melted |
| 1/2 | c | Sugar |
| 1 | c | Powdered sugar |
| 1 | tb | Butter; melted |
| 2 | tb | Fresh lemon or orange juice |
INSTRUCTIONS
CITRUS GLAZE Grate 2 lemons or 1 orange rind and mix with sugar. Cut thawed rolls in half and place in greased 9" x 13" pan or 12" deep dish pizza pan. Melt 1/4 cup butter or margarine and pour over rolls. Sprinkle with rind/sugar mixture, reserving 1/2 cup of mixture to sprinkle on just before baking. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size. Remove wrap and bake at 350° for 20 - 25 minutes. Remove from pan and place on rack within 4 - 5 minutes after removing from oven. To make citrus glaze, combine above ingredients and mix until thin. Cover rolls with glaze while warm Source: Rhodes Rolls pamphlet Posted to recipelu-digest Volume 01 Number 524 by "Noreen Welsh" <Noreen@iname.com> on Jan 14, 1998
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