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Breads & Brunches, Easter Recipes

Orange Rolls

Orange Rolls
Makes 48 rolls
1 Cup Water
1/2
Cup Margarine
1/2 Cup Crisco
3/4 Cup Sugar
1
1/2 tsp Salt
1 Cup Warm Water
2 Pkg. Dry Yeast
2
Eggs Beaten
7 Cups Flour
1. Boil 1
Cup water in sauce pan. Remove from Heat.
2. Add butter and
Crisco, stir until melted.
3. Cool to luke warm.
4.
In a large bowl pour 1 Cup warm water. Sprinkle yeast over and stir to
dissolve.
5. Add margarine/crisco mix, sugar, salt and eggs to dissolved
yeast.
6. With dough hooks gradually add 7 Cups flour.
7.
Cover and let rise one hour.
8. Punch down dough.
9.
Cover and refrigerate overnight or all day.
10. When ready to
make rolls, cut dough into 4 parts.
11. Roll each fourth in a
ball and roll out into a large circle. With a pizza cutter cut into 12
pie shaped slices.
12. Melt 1/2 stick margarine and add 2
Tbsp. grated orange peel, spread lightly over dough.
13. Roll
dough slices into crescents beginning with wide end.
14. Place
on an ungreased cookie sheet.
15. Repeat with other 3
sections.
16. Cover lightly with Saran wrap and let rise 1-2
hours.
17. Bake at 400 degrees for 12-15 minutes.
Glaze
Immediately
Glaze:
1/2 Cup Sour Cream
3/4
Cup Sugar
2 Tbsp Orange Juice
1. Mix
in a small saucepan and bring to a boil for three minutes stirring
constantly.
2. Glaze over cooked rolls
By Cindy, November 22, 2009
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