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Orange Pinwheel Rolls


  • 1 pkg. active dry yeast
  • 1/4 cup warm water
  • 3/4 cup milk
  • 1/4 cup sugar
  • 3 eggs
  • 3 Tbsp. soft butter
  • 4 1/2 cup flour

Orange Filling:

  • 1/3 cup butter
  • 1/2 cup sugar
  • 2 tsp. orange peel (grated)


Dissolve yeast in warm water. Scald milk, cool to lukewarm; add sugar, salt, eggs, butter and half of the flour to yeast mixture. Stir until smooth. Add enough flour to make a soft dough. Knead on lightly floured board until smooth, about 5 minutes. Place in greased bowl, turn over so greased side is up. Let rise in a warm place until almost double, about 30 minutes. Roll dough in 15x9 inch rectangle. Mix orange filling. Spread over dough. Roll as for jelly roll. Cut into 1 inch slices. Place cut side down in greased 9x13 pan. Cover and let rise until doubled, 35-40 minutes. Bake at 375 degrees for 25 minutes or until lightly browned.


By Robin from Washington, IA


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