I found this recipe on food.com and made the rolls for my Mother's Day Brunch. YUM! They were a big hit. They didn't raise as well as I'd hoped, so next time I will allow for more time and maybe a warmer spot to rise. There was no recipe provided for the orange butter icing, so I made up my own with fresh squeezed orange juice, powdered sugar and melted butter. I brushed the whole top of the roll, but it was sticky. This picture shows the icing piped on. That looks great. These rolls have a nice orangy flavor that went well with the quiche and fruit.
- Prep Time: 2 hrs
- Total Time: 2 1/4 hrs
- Servings: 32
Ingredients
- 2 1/4 teaspoons dry yeast, softened in
- 1/4 cup water, lukewarm
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 oranges, juice and grated rind of ( you'll need 3/4 cup of juice)
- 4 1/2 cups flour, sifted ( amount approximate)
Directions
- Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
- Mix well until sugar and salt are dissolved; add orange juice and rind.
- Then add 2 cups flour gradually, beating hard for about 5 minutes.
- Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
- Knead well, cover and let rise until double in bulk.
- Divide dough in half; roll each piece into a circle 1/4" thick.
- Cut each circle into 16 pie-shaped pieces.
- Roll each piece from the wide end towards the point, as for crescent rolls.
- Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
- Bake in a preheated 425F oven for 12 minutes or until golden brown.
- Cool slightly and ice with orange butter icing.
