Recipe

1960 Orange Rolls Recipe

	Midgelet / All my dishes 1 year, 2 months ago From a recipe collection of Fleishman's yeast , I still make these tender orange rolls, which never go out of style!! Prep:120m Cook:25m Servings:18	Midgelet
	yeast rolls orange risen sweet tender delicious

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Ingredients

3/4 cup milk

1 1/2 cups sugar, divided

2 teaspoons salt

1/2 cup margarine

2 packages active dry yeast

1/2 cup water

2 eggs

3 1/4 cups flour, divided

1/4 cup grated orange rind

1/2 cup raisins

1/4 to 1/2 stick margarine, melted

2 cups confectioners’ sugar

3 tablespoons orange juice

Directions

Combine milk, 1/2 cup sugar, salt and margarine.

Bring to a boil, stir and let cool.

Sprinkle yeast into very warm water in mixer bowl.

Stir to dissolve.

Add the milk mixture, eggs and 2 cups flour.

Mix, adding more flour as needed, to make a slightly firm dough.

Place dough into a greased bowl, turning to grease all sides of dough.

Let rest in a warm place for 1 hour.

Heat oven to 375 degrees.

Grease a 9-by-13-inch baking pan.

Punch down dough.

Divide dough in half and roll each half into a rectangle.

Brush dough with melted butter.

Combine 1 cup sugar, orange rind and raisins.

Sprinkle dough with sugar mixture.

Roll up dough into a log.

Cut into 1 1/2-inch slices.

Place slices in prepared pan.

Bake 25 minutes. Cool.

Combine confectioners’ sugar and orange juice.

Frost rolls with icing.

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Comments

greekgirrrl 1 year, 2 months ago said:
DELICIOUS!!

jett2whit 1 year, 2 months ago said:
Yummy ... I bet these smell divine!!

momo_55grandma 1 year, 2 months ago said:
Love orange rolls thanks

herby 1 year, 2 months ago said:
Yum, orange rolls

chefmeow 1 year, 2 months ago said:
These sound so incredibly good. We love anything orange, so will be making these soon. Great post and a high 5.

dynie 1 year, 2 months ago said:
These sound great, but I must say that I haven't found success with yeast recipes. I need to learn the secrets of kneading. I need to buy of those mixers...!

elle55 1 year, 2 months ago said:
I'd forgotten these! Thanks for the recipe.
Dynie-kneading really isn't that difficult. Just fold the dough over and push it with the heel of your hand, then push it back with the heel of your other hand. You'll see a change in the dough to a smooth ball. You will eventually develop a rhythm to it. If the dough is too sticky, add a little flour, but not too much. Personally, I like to spray the area I'm kneading on with a little oil rather than adding more flour-it's a judgement call you'll develop with time.

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