Recipe: Glazed Orange Rolls (Better Home and Gardens, 1970's)

GLAZED ORANGE ROLLS

"Set a bowl of sweet, softened butter next to a plate of fragrant, warm-from-the-oven Glazed Orange Rolls, and watch them disappear."



4 1/4 to 4 1/2 cups all-purpose flour, divided use
1 package active dry yeast
1 cup milk
1 cup granulated sugar, divided use
3 tablespoons butter or margarine
1/2 teaspoon salt
3 eggs
6 tablespoons butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons shredded orange peel
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

In large mixer bowl combine 2 cups of the flour and the yeast.

Heat milk, 1/2 cup granulated sugar, 3 tablespoons butter, and 1/2 teaspoon salt till warm (11 5-120 degrees F), stirring to melt butter.

Add milk mixture to dry mixture; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

Stir in enough remaining flour to make a moderately soft dough. Knead on floured surface till smooth (3 to 5 minutes). Place in greased bowl; turn once. Cover; let rise till double (1 to 1 1/2 hours).

Punch down; divide in half. Cover; let rest 10 minutes.

Roll each half to 12x8-inch rectangle. Combine 6 tablespoons butter, remaining 1/2 cup sugar, and orange peel; spread over dough. Roll up, starting with long side; seal seams. Slice each into 12 rolls. Place, cut side down, in greased (2 1/2-inch) muffin pans. (Or, use two (9 x 1 1/2-inch) round baking pans for softer rolls.) Cover; let rise till double (about 1 1/2 hours).

Bake at 375 degrees F for 15 to 20 minutes. Remove from pan immediately.

Combine powdered sugar and orange juice for glaze consistency. Drizzle over warm rolls.

Makes 24
Source: Better Homes and Gardens Homemade Bread Cook Book, First Edition, Seventh Printing, 1973