Orange Rolls

As I made these for a church activity, I wrote the recipe--it has slight changes from the original recipe in Bake in Style, Duncan Style. I used buttermilk and it really softened the dough. You can use the same dough for kolaches.

Orange Rolls

Mix in a large mixing bowl and let set until bubbly:

2 pkg yeast

1 cup warm water (105°F)

1/2 cup white sugar

Add:

1 cup buttermilk

1/2 cup mashed potatoes (I put both in a blender and blend until smooth)

1 TBL orange zest

Add: 4 cups flour and beat until smooth. Let rest 5 minutes

Add:

2 eggs

1/4 cup oil

1 TBL salt - beat until smooth

Add: approx 3 cups flour (dough will be soft and somewhat sticky)

Let rest 5 minutes and the knead gently—the dough is to be softer than bread

Let rise 45 minutes.

After rising – punch down and let rest 5 minutes while you melt 1/3 cup butter (don’t cheat and use margarine)

Roll the dough out in a rectangle that is 8 inches wide and however long. Spread the melted butter over the dough and sprinkle with 1 cup sugar, 1/2 cup brown sugar, 1 tsp cinnamon, 1/3 cup orange juice concentrate, 1/4 cup white corn syrup, and 1 TBL orange zest.

Roll up the dough and cut (quickly so you don’t lose too much of the filling) and place slices in a 10/15 brownie pan that has been well greased with shortening—do not use spray oil stuff.

Let rise about 30 minutes and bake at 350°F for 25 minutes—rolls should just be taking color. Frost while warm so frosting melts into the rolls.