- 2/3 water
- 1/3 orange juice
- 1/4 butter, melted
- 2 eggs, lightly beaten
- 4 1/2 s all-purpose flour
- 1 teaspoon salt
- 1/4 sugar
- 2 1/4 teaspoons (1 pkg.) dry yeast
- Orange Filling:
- 2 tablespoons butter, melted and divided
- 1/4 sugar
- 1 orange rind, grated
Measure water, orange juice, butter and eggs into bread pan. Add flour, salt and sugar. Make well in dry ingredients and add yeast. Choose dough cycle on bread machine; or if machine does not have this option, choose basic bread cycle and stop machine after dough has risen once.
Turn dough onto lightly floured board and divide in half. Roll each half into 12×8 inch rectangle. Brush on 1 tablespoon of melted butter for filling. Mix sugar and orange rind and sprinkle half of this mixture over butter. Roll dough up like jelly roll. Cut into 12 even slices. Place slices cut-side down in greased or sprayed muffin tin. Repeat this process with second portion of dough. Cover tins with cloth and allow rolls to rise until double in size, about 30 minutes.
Preheat oven to 375° and bake 15 minutes. When done baking, allow rolls to cool 5 minutes in muffin pans; remove to wire racks for complete cooling. These can be frozen in resealable bags if they are to be stored for any length of time.
Variations: Lemon peel and lemon juice can be used instead of orange; nuts and/or raisins can be added.
This easy-to-work-with dough bakes up delicate and light. They travel and store well. Makes 24 rolls.
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