Recipe by mollypaul
If you prefer, these lovely rolls may be shaped like Parker House rolls,placing a piece of orange with the membrane removed between the folds. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Top Review by **Tinkerbell**
OMG! (That's about all I can say with my mouth crammed full of these delicious rolls!) Fabulous flavor and texture to these. The dough was very easy to work with, but I did have to use extra flour. I did the mixing & kneading in the KA mixer, so that usually requires extra flour. In this case I used a total of 6 cups of flour. I don't have caked yeast, so I used the equivalent (2-1/4 teaspoons) of jarred active dry yeast. I baked mine slightly less than the 12 minutes, one pan at 10 & the other at 9. We preferred the 9 minutes. Very tender rolls with a prominent orange flavor. I made a simple powdered sugar, milk, orange zest & vanilla icing to drizzle on top. I grabbed my Mexican vanilla out of habit, instead of my clear vanilla so the frosting is not as pretty as I would have hoped. ;) Thanks for a most delicious breakfast treat, Molly! We'll be making these again, for sure! Made & enjoyed for the Spain & Portugal forum's June Oranges! event.
- 1 cake yeast, softened in
- 1⁄4 cup water, lukewarm
- 1⁄2 cup sugar
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, melted
- 2 eggs, beaten
- 1 orange, juice and grated rind of (you'll need 3/4 cup of juice)
- 4 1⁄2 cups flour, sifted (amount approximate)
Directions See How It's Made
- Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
- Mix well until sugar and salt are dissolved; add orange juice and rind.
- Then add 2 cups flour gradually, beating hard for about 5 minutes.
- Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
- Knead well, cover and let rise until double in bulk.
- Divide dough in half; roll each piece into a circle 1/4" thick.
- Cut each circle into 16 pie-shaped pieces.
- Roll each piece from the wide end towards the point, as for crescent rolls.
- Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
- Bake in a preheated 425F oven for 12 minutes or until golden brown.
- Cool slightly and ice with orange butter icing.