ORANGE BUTTER ROLLS by Don Bingham

A Taste Of The South

INGREDIENTS:


1 package dry yeast
1/4 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 eggs
1/2 cup sour cream
6 tablespoons butter
2 3/4 - 3 cups all-purpose flour

Filling:

3/4 cup granulated sugar
grated rind of one orange
1 cup coconut

METHOD:



Soften yeast in warm water; stir in 1/4 cup sugar, salt, eggs, sour cream and butter; add enough flour to form a stiff dough. Beat well; cover, let rise until doubled, about 2 hours.
Combine and set aside 3/4 cup sugar, grated orange rind and coconut.

Knead dough about 15 times; roll out half of dough into a 12 inch circle; brush with melted butter (1/2 stick); sprinkle with half of the sugar mixture. Cut into 12 wedges and roll, starting with the wide end and roll to point; repeat with remaining dough and sugar mixture; place rolls point-side down in 3 rows in a greased 9x13 pan; cover, let rise until doubled, about one hour. Bake at 350 degrees for 25-30 minutes. Leave in pan and pour glaze (which you have prepared while rolls were rising) over hot rolls. Sprinkle with 1/4 cup coconut.

GLAZE:



INGREDIENTS:
3/4 cup granulated sugar
1/2 cup sour cream
2 tablespoons orange juice or juice of one orange
1/4 cup butter

Combine all ingredients in a sauce pan. Boil 3 minutes stirring occasionally.


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