Ingredients
-
1
-
1/4
-
1/2
-
3/4
-
1/2
-
2
-
1
-
4 1/2
-
-
-
-
-
-
-
Directions
Orange Rolls, If you prefer, these lovely rolls may be shaped like Parker House rolls, placing a piece of orange with the membrane removed between the folds From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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Steps
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1
Done
|
Soften Yeast in Water For a Few Minutes; Add Sugar, Salt, Butter and Beaten Eggs. |
|
2
Done
|
Mix Well Until Sugar and Salt Are Dissolved; Add Orange Juice and Rind. |
|
3
Done
|
Then Add 2 Cups Flour Gradually, Beating Hard For About 5 Minutes. |
|
4
Done
|
Mix in Remaining Flour, not Adding Any More Flour Than Needed to Allow Handling as Dough Should Be on the Soft Side. |
|
5
Done
|
Knead Well, Cover and Let Rise Until Double in Bulk. |
|
6
Done
|
Divide Dough in Half; Roll Each Piece Into a Circle 1/4" Thick. |
|
7
Done
|
Cut Each Circle Into 16 Pie-Shaped Pieces. |
|
8
Done
|
Roll Each Piece from the Wide End Towards the Point, as For Crescent Rolls. |
|
9
Done
|
Place Rolls on a Greased Baking Sheet With the Tip Underneath the Roll to Hold Shape; Let Rise Until Doubled. |
|
10
Done
|
Bake in a Preheated 425f Oven For 12 Minutes or Until Golden Brown. |
|
11
Done
|
Cool Slightly and Ice With Orange Butter Icing. |
