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    Fluffy Orange Rolls

    Source of Recipe

    Los Angeles Times newspaper, 1987

    List of Ingredients

    1 package dry yeast
    1/2 cup plus 1 tablespoon granulated sugar
    1/2 cup warm water
    2 eggs
    1/2 cup evaporated milk
    1/4 cup butter, melted
    1/4 teaspoon salt
    3 1/2 to 4 1/2 cups flour
    Grated peel of 1 orange
    1/4 cup butter, softened
    1 cup powdered sugar
    3 tablespoons orange juice


    combine yeast with 1 tablespoon granulated sugar and warm water. Set aside 15 minutes until foamy. Beat together eggs, milk, melted butter, 1/4 cup granulated sugar and salt.

    Stir in yeast mixture. Stir in flour until stickiness is gone and soft dough forms. Knead lightly 5 minutes. Place in greased bowl, turn to grease top, cover bowl with cloth and place in warm spot to rise until doubled, about 1 hour.

    Reserve 1/4 teaspoon grated peel for glaze. To make filling, combine rest of peel with softened butter and remaining 1/4 cup granulated sugar in small bowl. Blend well. Set aside.

    Combine powdered sugar, orange juice and reserved 1/4 teaspoon grated peel. Blend well and set aside.

    When dough has doubled, punch down and let rest 10 minutes. Light 33 charcoal briquettes. Roll dough out on floured board to 13x9-inch rectangle. Spread with filling, covering completely except for 1/2 inch along one long side. Beginning at opposite long side, roll dough jellyroll fashion, sealing well along unfilled edge. With very sharp floured knife, cut roll into 12 to 15 pieces. Place rolls cut sides up and touching in 12-inch Dutch oven. (Place ends in center to avoid burning.)

    Let rise in warm spot until coals are moderately hot, about 20 to 30 minutes. When coals are hot, place oven on 8 evenly distributed coals and arrange 25 coals over lid of oven. Turn oven 1/4 turn after 5 minutes and turn lid in opposite direction 1/4 turn. After 8 minutes, remove bottom coals. Continue to turn lid 1/4 turn every 5 minutes. After about 10 to 12 minutes, check rolls to see they are browning evenly. If not, adjust position of top coals. Total cooking time should be 15 to 20 minutes. Rolls will pull away from sides of pan and be golden brown when done.

    Spread with glaze while still warm. Makes 12 to 15 rolls.

    Note: To bake rolls in conventional oven, arrange rolls in 13x9-inch glass baking dish, allow to rise 20 to 30 minutes, then bake at 375 degrees 20 to 25 minutes.




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