Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
beer braised chicken thighs, lemony potato rounds, green beans
Cajun shrimp fettucine alfredo, broccoli
General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Sunday, September 6, 2009

Sweet Orange Rolls


The Houston Junior League serves the world's best orange rolls. Considering they are the only orange rolls I have ever eaten, there isn't much competition. That being said, they are quite delicious and I really wanted to try my hand at them at home. We have a breakfast club at work every Thursday morning and this past week was my turn. This recipe made enough for two pans, perfect for a large crowd. Next time I will use the big oven, because the ones on the bottom rack got a little overdone on the bottom.




Orange Rolls

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 3/4 cups all-purpose flour

Filling:
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons grated orange peel (about two oranges worth)

Glaze:
1 cup confectioners' sugar
Juice from two oranges

In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. Place in two greased 11-in x 13-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls
Pin It Now!

3 comments:

Nukem said...

I made these the other day, they were so good! I want to eat the whole pan!

Laura said...

Oh goodness, I can't wait to try these. Orange rolls are a Thanksgiving morning staple in my family!

Anonymous said...

:D yummyyyyy!

Related Posts Plugin for WordPress, Blogger...