Cool scalded lukewarm milk. Add flour, salt, sugar and orange peel to large bowl. Cut in margarine with pastry blender or two knives, until mixture looks like meal. Dissolve yeast in very warm water. Add to flour mixture along with egg yolks and cooled milk; beat well. Chill in refrigerator overnight. (This is a must!)
Grease well about 24 or more medium muffin cups. Roll 1/2 chilled dough into rectangle, 14x7 inches. Brush with 1/2 of filling. Beginning at wide side, roll as for jelly roll.
Cut roll into one inch slices using a twelve inch pieces of string. Slide string until roll, hold one end with each hand and cross ends. Pull string tight to cut through with each hand, and cross ends. Pull string tight to cut through roll. Place in muffin cups. Roll and cut other half of dough same way.
Cover; let rise in warm place. Dough will not double in bulk, but will rise slightly and look light. Bake 20-25 minutes at 375 degrees F until golden brown. Remove from pans while hot and frost with glaze.
By Robin from Washington, IA
Orange Rolls Recipes
Read feedback for this post below. Click here to post feedback.
The recipe calls for rolling out the proofed dough and spreading 1/2 of the filling on it. One problem, there are no filling ingredients listed.
Add your voice to the conversation.