| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Breads, Low-fat, Posted |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Pillsbury Hot Roll Mix |
| 2 |
tb |
Sugar |
| 2 |
tb |
Grated Orange Peel |
| 1/2 |
c |
Water |
| 1/2 |
c |
Orange Juice |
| 1 |
tb |
Margarine; Softened |
| 1 |
|
Egg |
| 1/4 |
c |
Simply Fruit Raspberry Preserves |
| 1/4 |
c |
Powdered Sugar |
| 1 1/2 |
ts |
Orange Juice |
INSTRUCTIONS
Spray a large baking sheet with Pam. In a large bowl, combine yeast from
roll mix, sugar and orange peel with flour mixture. Blend well. In small
saucepan, heat water and 1/2 cup orange juice until very warm but not
boiling. Stir warm liquid, margarine and egg into flour mixture until dough
pulls away from side of the bowl. Turn dough out onto a floured surface.
Knead for 5 minutes. Place dough back in the bowl, cover and let rise for 5
minutes. With a rolling pin, roll the dough into a rectangle on a floured
surface. Spread with raspberry preserves. Roll up cinnamon-roll fashion and
cut into 16 rolls. Place rolls on a cookie sheet. Bake for 20 minutes at
375 until golden brown. Cool rolls on a rack. Combine powdered sugar and
orange juice and drizzle over cool rolls. For a breakfast treat, prepare
the rolls the night before, refrigerate and bake in the morning.
Recipe by: 366 Low-Fat Brand-Name Recipes
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Apr 07, 1998
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