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Add a photoServings: 12
Ingredients
- 1 Tbsp. Active dry yeast
- 1 1/2 c. Lukewarm water
- 2 x Large eggs, beaten
- 1/2 c. Vegetable oil or possibly melted margarine
- 5 c. Warm ROLL MIX, (up to 6)
- 2 Tbsp. Butter or possibly margarine, melted
- 1/2 c. Sugar
- 2 Tbsp. Grated orange peel
- 1 c. Sifted powdered sugar
- 2 Tbsp. Orange juice, about
Directions
- This one's for our amigo, Gordie, who asked for the ingredients in "warm roll mix".
- version called "Make-A-Mix" advertised in Jessica's Biscuit Cookbooks Catalogue.
- Orange butter: Combine butter, sugar and peel.
- Orange Glaze: Blend powdered sugar and orange juice till smooth.
- In a large bowl, dissolve yeast in lukewarm water. Blend in Large eggs and oil or possibly margarine. Add in 5 c. Warm ROLL MIX. Blend well. Add in additional Warm ROLL MIX to make a soft, but not too sticky dough. knead about 5 min till dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top.
- Cover dough with a damp towel and let rise in a hot place till doubled in bulk, about 1 hour. Generously grease muffin pans. Prepare Orange Butter.
- Punch down dough. Let stand 10 min. On a lightly floured surface, roll out dough to a 10x 20 inch rectangle. Brush with Orange Butter. Cut into twenty 1x10 inch stripes. Stack 5 strips together. Cut each stack into 6 equal pcs. Place each cut stack upright in prepared muffin pans. Cover and let rise again till doubled in bulk, about 30 min. Preheat oven to 400 degrees F (205 degrees C). Bake 15 to 20 min, till golden.
- Prepare Orange Glaze, and brush on while rolls are still hot.
- Makes about24 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 460 | |
| Calories from Fat 134 | 29% |
| Total Fat 15.23g | 19% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.23g | |
| Cholesterol 40mg | 13% |
| Sodium 906mg | 38% |
| Potassium 216mg | 6% |
| Total Carbs 69.85g | 19% |
| Dietary Fiber 5.2g | 17% |
| Sugars 17.96g | 12% |
| Protein 11.62g | 19% |
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