| 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 |
T |
Butter, melted |
| 2 |
T |
Fresh lemon or orange juice |
INSTRUCTIONS
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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