| 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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