Orange Rosette Rolls Recipe
Ingredients
| 1/2 quantity risen sweet bread dough | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Sugar | 1/4 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
Directions
Roll out the dough to a rectangle 8 inches by 18 inches.
Brush all over with the melted fat.
Mix the sugar and grated orange rind together and sprinkle over the dough.
Fold over in thirds to form a rectangle 8 inches by 6 inches.
With a sharp knife cut into 12 equal stripjs 6 inches long.
Roll the ends of each strip in opposite directions and bring together to form a circle.
Seal the ends and place rolls well apart on a greased baking sheet.
Cover and let rise for about 30 minutes in a warm place.
Bake toward the top of a moderately hot oven (375°F) for 15-20 minutes.
Transfer to a cake rack and cool.
Brush all over with the melted fat.
Mix the sugar and grated orange rind together and sprinkle over the dough.
Fold over in thirds to form a rectangle 8 inches by 6 inches.
With a sharp knife cut into 12 equal stripjs 6 inches long.
Roll the ends of each strip in opposite directions and bring together to form a circle.
Seal the ends and place rolls well apart on a greased baking sheet.
Cover and let rise for about 30 minutes in a warm place.
Bake toward the top of a moderately hot oven (375°F) for 15-20 minutes.
Transfer to a cake rack and cool.
Chef
