Tiny Orange Rolls Recipe
Ingredients
| Mix package | 1 | |
| Warm water | 3/4 Cup (16 tbs) | |
| 1 egg Butter or margarine | ||
| Sugar | 1 Cup (16 tbs) | |
| Orange rind | 2 Tablespoon, grated | |
| 1/2 cup orange juice and pulp | ||
Directions
Prepare roll mix with warm water and beat in egg.
Cover and let rise in warm place until doubled, about 45 minutes.
In saucepan combine 1/4 cup butter and remaining ingredients.
Bring to boil and boil 6 minutes, stirring frequently.
Pour into well-greased 13 x 9 x 2-inch pan.
Roll out dough, one half at a time, to 22 x 8-inch rectangles.
Brush each with melted butter.
Roll up, starting with longer side.
Cut in 1-inch slices and place, with edges not touching, in prepared pan.
Let rise in warm place until light and doubled (30 to 45 minutes).
Bake in preheated moderate oven (375°F.) 20 to 25 minutes.
Let stand 30 seconds; invert, allowing sauce to drain onto rolls.
Cover and let rise in warm place until doubled, about 45 minutes.
In saucepan combine 1/4 cup butter and remaining ingredients.
Bring to boil and boil 6 minutes, stirring frequently.
Pour into well-greased 13 x 9 x 2-inch pan.
Roll out dough, one half at a time, to 22 x 8-inch rectangles.
Brush each with melted butter.
Roll up, starting with longer side.
Cut in 1-inch slices and place, with edges not touching, in prepared pan.
Let rise in warm place until light and doubled (30 to 45 minutes).
Bake in preheated moderate oven (375°F.) 20 to 25 minutes.
Let stand 30 seconds; invert, allowing sauce to drain onto rolls.
Chef
