Orange Rolls

American Cuisine
Breads

Makes about 30 rolls

Recipe Credit: Ann Goodfellow

Ingredients :

Chef Bio :

After living in more than a dozen major cities and entertaining everyone from family to politicians and media personalities, Ann Goodfellow has perfected the role of homemaker and hostess. She has contributed to several community cookbooks and participated in many local organizations.

Description :

In the Goodfellow family it's just not a holiday without Grandmother's rolls.

Instructions :

NOW

In a large bowl, combine the yeast, 1 pinch of the sugar and 1/2 cup of the warm water. Allow the mixture to sit until bubbles form, about 10 minutes. Add the remaining 1/2 cup sugar, the butter and eggs and mix well. Alternately stir in small amounts of the four and the remaining 3/4 cup warm water, mixing well after each addition. Mix in the salt. (This dough is very soft and can be stirred with a wooden spoon.)

Cover the bowl with a clean dish towel and let the dough sit in a warm, draft-free location until it has doubled in volume, about 1 hour. Punch down the dough. Cover tightly and refrigerate up to 3 days.

LATER

Generously grease the muffin tins (for 30 rolls) and set aside. In a small bowl combine the orange zest, butter, sugar and then mix them into a paste. Place one-half of the dough on a well-floured surface. Roll it into a large rectangle, as thin as possible, about 1/8 to 1/4-inch thick. Spread the rectangle with one-half of the orange butter mixture. Starting with a long edge, roll the rectangle into a tight cylinder, pinching the seam with your fingers to seal it. Cut the resulting cylinder into 1-inch slices and then place them in the prepared muffin tins, cut side up.

Repeat with the remaining dough. Cover the muffin tins with clean dish towels, and let the rolls sit in a warm, draft-free location until they have doubled in size, about one hour. Preheat the oven to 400 degrees F. Bake the rolls for ten minutes or until golden brown.