ORANGE GLORY ROLLS FROM 1952
1/2 cup butter
2 cups sugar
1 cup orange juice and pulp
1/4 cup grated orange rind
2 packages active dry yeast or 2 cakes compressed yeast
1/2 cup lukewarm water
1 tablespoon sugar
1/2 cup sugar
1/4 cup shortening
2 teaspoons salt
1 cup boiling water
3/4 cup cold water
2 eggs, slightly beaten
7 1/2 cups sifted flour
melted butter
Combine in saucepan 1/2 cup butter, 2 cups sugar, 1 cup orange juice and pulp, 1/2 cup grated orange rind. Boil for 6 minutes, stirring constantly. (If desired 2 1/2 cups orange marmalade heated with 1/2 cup butter may be substituted.) Divide mixture into well greased cups of muffin pans, allowing 1 tablespoon per cup.
Dissolve 2 cakes compressed yeast or 2 packages active dry yeast in 1/2 cup lukewarm water with 1 tablespoon sugar.
Combine 1/2 cup sugar, 1/4 cup shortening, 2 teaspoons salt, 1 cup boiling water. Mix well and cool to lukewarm by adding 3/4 cup cold water. Blend in 2 eggs, slightly beaten and the yeast mixture.
Add 7 1/2 cups sifted flour, gradually, beating well after each addition. Roll out dough, one - third at a time on a floured board, in a rectangle 12 by 10 inches. Brush with melted butter.
Roll as for a jelly roll, starting with 12-inch edge. Cut off in 1-inch slices and place in prepared muffin pans. Let rise in warm place (85 to 90 degrees) until double in bulk, about 45 to 60 minutes.
Bake 15 to 20 minutes at 375 degrees F. Let stand a few minutes in muffin pan, then invert pan on serving plate to allow orange sauce to drain onto rolls.
Makes 36 orange rolls.
Source: St Petersburg Times, Nov 25, 1952
1/2 cup butter
2 cups sugar
1 cup orange juice and pulp
1/4 cup grated orange rind
2 packages active dry yeast or 2 cakes compressed yeast
1/2 cup lukewarm water
1 tablespoon sugar
1/2 cup sugar
1/4 cup shortening
2 teaspoons salt
1 cup boiling water
3/4 cup cold water
2 eggs, slightly beaten
7 1/2 cups sifted flour
melted butter
Combine in saucepan 1/2 cup butter, 2 cups sugar, 1 cup orange juice and pulp, 1/2 cup grated orange rind. Boil for 6 minutes, stirring constantly. (If desired 2 1/2 cups orange marmalade heated with 1/2 cup butter may be substituted.) Divide mixture into well greased cups of muffin pans, allowing 1 tablespoon per cup.
Dissolve 2 cakes compressed yeast or 2 packages active dry yeast in 1/2 cup lukewarm water with 1 tablespoon sugar.
Combine 1/2 cup sugar, 1/4 cup shortening, 2 teaspoons salt, 1 cup boiling water. Mix well and cool to lukewarm by adding 3/4 cup cold water. Blend in 2 eggs, slightly beaten and the yeast mixture.
Add 7 1/2 cups sifted flour, gradually, beating well after each addition. Roll out dough, one - third at a time on a floured board, in a rectangle 12 by 10 inches. Brush with melted butter.
Roll as for a jelly roll, starting with 12-inch edge. Cut off in 1-inch slices and place in prepared muffin pans. Let rise in warm place (85 to 90 degrees) until double in bulk, about 45 to 60 minutes.
Bake 15 to 20 minutes at 375 degrees F. Let stand a few minutes in muffin pan, then invert pan on serving plate to allow orange sauce to drain onto rolls.
Makes 36 orange rolls.
Source: St Petersburg Times, Nov 25, 1952
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