| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 1 | Recipe basic sweet dough | |
| 1/4 | c | Butter or margarine |
| 1 | c | Sugar |
| 2 | tb | Grated orange rind |
| 1/2 | c | Orange juice |
| 2 | tb | Soft butter |
INSTRUCTIONS
Combine 14 cup butter, sugar, orange rind and juice in small saucepan. Boil 5 minutes, stirring occasionally. In each of 18 well-greased muffin cups, place 1 tablespoon orange sauce, or pour into well-greased 13 x 9-inch pan. Roll out dough to an 18 x 12-inch rectangle. Brush with soft butter. Starting with 18-inch side, roll jelly-roll fashion. Cut into eighteen 1-inch slices; place, cut side down, in prepared pans. Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375 degrees for 15 to 20 minutes for muffin cups; 25 to 30 minutes for pan. Cool 1 minute, then invert onto wire rack over waxed paper. Let stand 1 minute before removing pan. YIELD: 18 TIP: 1-1/4 cups orange marmalade heated with 1/4 cup butter may be substituted for the orange sauce. Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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