| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
24 |
Servings |
INGREDIENTS
| 1 |
tb |
Active dry yeast |
| 1 1/2 |
c |
Lukewarm water |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Vegetable oil or melted margarine |
| 5 |
c |
HOT ROLL MIX; (up to 6) |
| 2 |
tb |
Butter or margarine; melted |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Grated orange peel |
| 1 |
c |
Sifted powdered sugar |
| 2 |
tb |
Orange juice; about |
INSTRUCTIONS
ORANGE BUTTER
ORANGE GLAZE
This one's for our amigo, Gordie, who asked for the ingredients in "hot
roll mix". This recipe comes from my 1978 version of "Make-A-Mix Cookery"
by Karine Eliason, Nevada Harward and Madeline Westover. I just saw a new
version called "Make-A-Mix" advertised in Jessica's Biscuit Cookbooks
Catalogue.
Orange butter: Combine butter, sugar and peel.
Orange Glaze: Blend powdered sugar and orange juice until smooth.
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or
margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX
to make a soft, but not too sticky dough. knead about 5 minutes until dough
is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top.
Cover dough with a damp towel and let rise in a warm place until doubled in
bulk, about 1 hour. Generously grease muffin pans. Prepare Orange Butter.
Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll
out dough to a 10x 20 inch rectangle. Brush with Orange Butter. Cut into
twenty 1x10 inch stripes. Stack 5 strips together. Cut each stack into 6
equal pieces. Place each cut stack upright in prepared muffin pans. Cover
and let rise again until doubled in bulk, about 30 minutes. Preheat oven to
400 degrees F (205 degrees C). Bake 15 to 20 minutes, until golden brown.
Prepare Orange Glaze, and brush on while rolls are still warm. Makes about
24 rolls.
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Aug 11, 1998,
converted by MM_Buster v2.0l.
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