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Frosted Orange Rolls: Submitted by: Robert Losee | Date Added: 18 Dec 2011
Listed in: Breads / Yeast

2 packages active dry yeast
cup warm water (105 to 115F)
1 cups buttermilk
2 eggs
5 to 6 cups all-purpose flour
cup butter, softened
cup sugar
2 teaspoons baking powder
2 teaspoons salt

6 Tablespoons butter, softened
2 Tablespoon grated orange peel
4 Tablespoons orange juice
3 cups confectioners' sugar

Cooking Instructions

Peggy Martin likes these rolls.

1) In a large mixer bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 cups of the flour, the butter, sugar, baking powder, and salt. Blend minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping the side of the bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and slightly sticky.)

2) Turn dough onto well-floured board; knead 5 minutes or about 200 turns. Cover; let rise in warm place until double, about 1 hour. Dough is ready if impression remains when touched.

3) For the frosting: Beat butter, orange peel, juice and confectioners' sugar until creamy and smooth.

4) Roll dough into rectangle, 24x7 inches; spread with half the orange filling. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

5) Cut roll into 24 slices. Place slightly apart in two greased round layer pan, 9x1 inches. Let rise until double.

6) Heat oven to 375F. Bake 25 to 30 minutes. While warm, frost with remaining filling.

Based on recipe from Betty Crocker's Cookbook, 1969.

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