Serves: 5
Total Calories: 527
Blend dry ingredients. Cut in shortening with a pastry blender. Add buttermilk all at once. Stir until dough forms a ball. Turn onto lightly floured surface and knead 15–20 times. Roll dough into a rectangle and spread with 2 tablespoons melted butter. Set aside 1 tablespoon grated orange peel. Mix remaining orange peel with 1/2 cup sugar. Sprinkle over rectangle of dough. Roll up jellyroll fashion beginning with the long side. Press edges together to seal. Cut into 1-inch slices. Place on greased baking sheet and bake at 450° for 10 minutes.
Combine remaining 1/2 cup sugar and reserved orange rind. Add corn syrup and water. Bring to a boil and boil for 2 1/2 minutes over medium heat. Remove from heat and add rum flavoring. Cool slightly, then ice rolls while still hot.
This Buttermilk Orange Rolls recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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