Buttermilk Orange Rolls

Serves: 5
Total Calories: 527


2 cups sifted all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk
2 tablespoons melted butter
Grated rind of 2 large oranges divided
1 cup sugar, divided
1/4 cup light corn syrup
1/4 cup water
1/2 teaspoon rum flavoring


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.

Nutritional Facts:

Serves: 5
Total Calories: 527
Calories from Fat: 160

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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