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Tuesday, March 23, 2010

Grandma Andrus' Orange Rolls

Note: Grandma's verbal instructions are in italics.
3 eggs
1/2 cup sugar
1/2 cup oil
2 teaspoons salt
2 cups hot water
5-6 cups flour
1 tablespoon yeast

1/2 cube butter + 2 tablespoons margarine (Keeps butter from separating.)
1/2 cup sugar
Grated rind from 2 oranges

In a glass or metal bowl, dissolve yeast and sugar in warm water. In a large mixing bowl, beat eggs, sugar, oil, and salt. Add the bubbly yeast mixture, then mix in 3 cups flour. If using SAF yeast, mix it with 1 cup of the flour before adding to the liquid mixture.

Add remainder of flour (2-3 cups). Dough should be sticky and not as stiff as bread dough.

Put in covered greased bowl and let rise 1 hour. Punch down and refrigerate overnight, covered.

When ready to roll out (about 2 hours before serving) roll into one large rectangle. Brush with glaze and cut in half the length of the dough. roll as you would cinnamon rolls and cut each half into 18 slices. Put in greased muffin pans. Cover with light towel and rise until double in bulk (about an hour).

Bake at 400 for 8-10 minutes.