Frosted Orange Rolls


Serves: 5
Total Calories: 514

Ingredients

Creamy Orange Filling:
3 tablespoons soft butter
1 tablespoon grated orange rind
2 tablespoons orange juice
1 1/2 cups sifted, powdered sugar
------------------------------
60-Minute Sweet Dough:
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
1 cake yeast or dry yeast
1 egg
2 tablespoons soft shortening
2 - 2 1/2 cups sifted flour

Directions:

Creamy Orange Filling:
Combine all ingredients and beat until creamy and smooth. Set aside.

60-Minute Sweet Dough:
Heat milk to lukewarm; remove from heat and add salt and sugar. Crumble yeast into mixture; stir until dissolved. Stir in egg and shortening. Add flour. Mix just enough to handle easily and knead until smooth. Roll dough into 12x17-inch rectangle. Spread surface with 1/2 of Creamy Orange Filling.

Roll up dough as for cinnamon rolls; cut into 12 slices. Grease round 9-inch pan. Let rise until double in size. Bake at 375° or 400° (depending on oven) for 10–15 minutes. Watch closely. Remove from pan. Spread remaining Creamy Orange Filling over top.

Can double or quadruple the recipe. If small tea rolls are preferred, use half the amount of dough, and cut the same amount of slices (12). Double the recipe will fill a jellyroll-size pan.

Nutritional Facts:

Serves: 5
Total Calories: 514
Calories from Fat: 114

This Frosted Orange Rolls recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
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Grandma's 60 Minute Rolls
Easy Refrigerator Rolls
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Toffee Delight Muffins
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