Side Pannel
Giant Orange Rolls Abm
Ingredients List
- -----------------------------------ROLLS-----------------------------------
- 1 pk Hot roll mix
- 2 tb Sugar
- 1 tb Grated orange peel
- 1 c Orange juice with pulp
- 2 tb Marg. or butter, softened
- 1 Egg
Directions
FILLING
1/4 c Marg. or butter, softened
1/2 c Sugar
2 tb Grated orange peel
3/4 c Chopped pecans or walnuts
GLAZE
1 1/2 c Powdered sugar
1 tb Margarine or butter, soft
1 ts Vanilla extract
2 tb (2-3 tb) milk
Grease 13x9-inch pan.
In ABM pan: Roll mix with yeast from foil packet
: 2 tb sugar
: 1 tbl orange peel
: 1 c WARMED orange juice
: 2 tbl butter
: 1 egg
Process on dough cycle.
Turn dough out onto a lightly floured surface, roll dough to 15x10-inch
rectangle.
Spread 1/4 cup softened butter evenly over dough.
In small bowl, combine 1/2 cup sugar and 1 tb orange peel; mix well.
Sprinkle evenly over butter; sprinkle with pecans.
Starting with 10-inch side, roll up tightly; press edges to seal. Cut into
8 slices; place cut side down in greased pan.* Cover loosely with plastic
wrap and cloth towel.** Let rise in warm place (80-85 F) until light and
doubled in size, about 30 minutes.
Heat oven to 375 degrees. Uncover dough. Bake at 375 F. for 20 to 30
minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10
minutes. In small bowl, combine all glaze ingredients, adding enough milk
for desired drizzling consistency; blend until smooth. Drizzle over warm
rolls.
Makes 8 giant rolls.
TIP: * For smaller rolls, cut dough into 12 slices.
** At this point, dough can be refrigerated overnight, then brought to
room temperature and almost double original size before baking as directed
above.
HIGH ALTITUDE - Above 3500 feet; no change.
Formatted for MM from Mary Ann Young's recipe collection - one guaranteed
to clog arteries. :)
(This is one of my favorite orange roll recipes. The other does not use
powdered sugar glaze and is the way my great-grandmother made her trademark
orange rolls - with orange juice, peel, and sugar syrup spread over rolls
before rolling up and then drizzled over several times during baking
process. Will try to find exact recipe.)
NUTRITIONAL INFO: 1 roll (giant) - 670 calories :( Protein 12 g, 111 g
carbohydrate, 22 g fat, 36 mg cholesterol, 690 mg sodium, 200 mg potassium
~
~End Recipe Export- From the recipe files of SUZY.Q
1/4 c Marg. or butter, softened
1/2 c Sugar
2 tb Grated orange peel
3/4 c Chopped pecans or walnuts
GLAZE
1 1/2 c Powdered sugar
1 tb Margarine or butter, soft
1 ts Vanilla extract
2 tb (2-3 tb) milk
Grease 13x9-inch pan.
In ABM pan: Roll mix with yeast from foil packet
: 2 tb sugar
: 1 tbl orange peel
: 1 c WARMED orange juice
: 2 tbl butter
: 1 egg
Process on dough cycle.
Turn dough out onto a lightly floured surface, roll dough to 15x10-inch
rectangle.
Spread 1/4 cup softened butter evenly over dough.
In small bowl, combine 1/2 cup sugar and 1 tb orange peel; mix well.
Sprinkle evenly over butter; sprinkle with pecans.
Starting with 10-inch side, roll up tightly; press edges to seal. Cut into
8 slices; place cut side down in greased pan.* Cover loosely with plastic
wrap and cloth towel.** Let rise in warm place (80-85 F) until light and
doubled in size, about 30 minutes.
Heat oven to 375 degrees. Uncover dough. Bake at 375 F. for 20 to 30
minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10
minutes. In small bowl, combine all glaze ingredients, adding enough milk
for desired drizzling consistency; blend until smooth. Drizzle over warm
rolls.
Makes 8 giant rolls.
TIP: * For smaller rolls, cut dough into 12 slices.
** At this point, dough can be refrigerated overnight, then brought to
room temperature and almost double original size before baking as directed
above.
HIGH ALTITUDE - Above 3500 feet; no change.
Formatted for MM from Mary Ann Young's recipe collection - one guaranteed
to clog arteries. :)
(This is one of my favorite orange roll recipes. The other does not use
powdered sugar glaze and is the way my great-grandmother made her trademark
orange rolls - with orange juice, peel, and sugar syrup spread over rolls
before rolling up and then drizzled over several times during baking
process. Will try to find exact recipe.)
NUTRITIONAL INFO: 1 roll (giant) - 670 calories :( Protein 12 g, 111 g
carbohydrate, 22 g fat, 36 mg cholesterol, 690 mg sodium, 200 mg potassium
~
~End Recipe Export- From the recipe files of SUZY.Q
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
