| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads &, Rolls |
30 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water (110 to 115) |
| 1 |
c |
Warm milk (110 to 115) |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Butter, softened |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Grated orange peel |
| 5 3/4 |
c |
All-purpose flour |
| 1 |
c |
Confectioner's sugar |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Grated orange peel |
INSTRUCTIONS
ORANGE ICING
In a mixing bowl, dissolve yeast in water. Add the next seven ingredients
and 3 cups flour; beat until smooth. Add enough remaining flour to form a
soft dough. Turn onto a floured board; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turing once to grease top.
Cover and let rise in a warm place until doubled, about 2 hours. Punch
dough down; roll into a 16-in x 10-in rectangle, about 1/2 in thick. Cut
into 10-in x 3/4-in strips; roll lightly and tie into a knot. Place on
greased baking sheets; tuck the ends under. Cover and let rise until
doubled, about 30 minutes. Bake at 400 for 10-12 minutes or until golden
brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.
Recipe by: Bernice Morris (ToH Feb/Mar 96)
Posted to MC-Recipe Digest V1 #490 by Sean Coate <swcoate@peganet.com> on
Mar 01, 1997.
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