Serves: 12
Total Calories: 165
Yield: 12
Thaw rolls until soft ( about 1 1/2 hours at room temperature). Mix sugar, orange peel and butter. Cut each roll into four pieces. Stretch each piece to about three inches and dip into melted butter and sugar mixture, coat thoroughly. Put one piece in center of a 9-inch round sprayed baking pan, and surround with remaining pieces in spiral pattern. Cover with plastic wrap and let rise until double. Remove wrap. Place baking pan in the bottom of Dutch Oven. Bake at 350°F for 20 to 25 minutes. Remove from pan immediately.
Citrus Glaze; Combine powdered sugar, butter and juice and mix until thin. Glaze blossom while warm.
This Dutch Oven Orange Blossom recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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