| 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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