Mandarin Orange Rolls
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 5
Ingredients
  • 3½ Cups All Purpose Flour
  • 2 Teaspoons Yeast
  • ½ Cup Warm Water (105 - 120 F Degrees)
  • ¾ Cup Milk
  • 2 Tablespoons Melted Shortening
  • 3 Tablespoons Sugar
  • 1 Egg
  • ½ teaspoon Salt
  • Filling:
  • 2 Tablespoons Sugar
  • 4 Tablespoons Softened Butter
  • 2 Tablespoons Grated Orange Peel (Just the Orange Part, no White)
  • Glaze:
  • 1 Stick Butter
  • ¾ Cup Sugar
  • ½ Cup Sour Cream
  • 2 Tablespoons Orange Juice
  • ½ Teaspoon Vanilla Extract
Instructions
  1. Measure the yeast, warm water, 3 tablespoons sugar, ½ teaspoon salt and shortening into a bowl and stir well. Give it 5 minutes to allow the yeast to get into gear. Add the milk, the egg and 1½ cup of the flour. Beat with an electric mixer at low speed until well combined; about 2 minutes.
  2. Add the balance of the flour and using a large spoon, stir until all of the flour is combined and a soft dough emerges. Because of the egg, this will be a very sticky dough. Therefore, you will be unable to hand knead it. If you have a machine with a dough hook, use it to knead the dough for 3 minutes. If not, proceed to the next step after the large spoon has done its work.
  3. Pour a teaspoon of oil into a large bowl or spray it with cooking spray and place the dough into the oiled bowl. Use your spoon to turn the dough over to coat with the oil and to shape the mass into a ball. Cover and let rise until doubled in size, about 1 hour.
  4. While the dough is rising, mix up all of the ingredients for the filling in a small bowl and set aside at room temperature.
  5. Remove the risen dough to a lightly floured surface and dust it with flour. Shape the dough into an approximate 9" by 13" rectangle. Since this is a soft, moist dough, you can likely get this done with just your hands. However, feel free to use a rolling pin if you prefer.
  6. Use a small spoon to spread the filling evenly over the rectangle of dough being careful to leave a ½" edge uncoated all around. Roll the long side of the dough up as for a jelly roll, placing the seam under the roll. Basically, you are shooting for a cigar-shaped roll.
  7. You may cut them thinner for more rolls, but I like to make nice, tall ones. To do that, cross-cut your "cigar" into 1½" thick slices and place cut side down in a greased, high-sided bake pan or casserole. Be sure to keep the seam edge wrapped tightly and place it on the pan's edge or held in place by the adjacent roll. If you like, dot with a little butter.
  8. Bake your rolls in a 350 degree oven until the tops are golden brown; about 25 - 30 minutes.
  9. While the rolls are baking, make the glaze by measuring all ingredients into a small sauce pan over medium heat until the sugar is melted and it is well-combined; do not boil. Remove from heat.
  10. When browned, remove the rolls from the oven and allow to cool for 5 minutes. Then, spoon the glaze over the rolls evenly, using all of it. Enjoy!
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1122