| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads | 4 | Servings | |
INGREDIENTS
| 1 | oz | Yeast cakes |
| 1 1/3 | c | Warm water (105-115 F) |
| 1/4 | c | Sugar |
| 1/4 | c | Melted solid vegetable shortening |
| 1 | Egg, room temperatue | |
| 1 | ts | Salt |
| 3 1/4 | c | All-purpose flour |
| Filling: | ||
| 1 | c | (2 sticks) margarine, room temperature |
| 1 | c | Sugar |
| 1 | tb | Grated orange peel |
INSTRUCTIONS
Makes 4 dozen Dough: For dough: Crumble yeast into large bowl. Stir in water an dsugar. Let stand until foamy, about 10 minutes. Stir shortening, egg and salt into yeast mixture. Add flour 1/4 cup at a time, stirring until mixture is smooth. Grease bowl. Add dough, turning to coat entire surgace. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. For filling: Beat margarine and sugar to blend well. Stir in orange peel. To assemble: Roll dough out on generously floured surface to thickness of 3/16 inch. Spread filling evenly over dough. Roll dough up into cylinder, as for jelly roll. Cut into 1 1/2 inch-thick slices. Set each slice in paper muffin liner. Arrange on baking sheet. Cover with towel and let rise in warm draft-free area 30 minutes. Preheat oven to 400 F. Bake rolls until lightly browned on top, about 12 minutes. The All Steak! - Cullman, AL. Bon Appetit
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