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Glazed Orange Rolls
Bake: 22 mins to 25 mins at 350°F
Stand: 10 mins
Ingredients
- 3 1/4 to 4 1/2 cups all-purpose flour*
- 1/4 cup packaged instant mashed potato flakes or buds
- 1 package active dry yeast
- 1 1/2 cups water or milk
- 1/3 cup sugar
- 1/4 cup cooking oil or butter
- 2 tablespoons finely shredded orange peel
- 1 teaspoon salt
- Orange Glaze
Directions
1. In a large bowl, stir together 1 1/2 cups of the flour, the potato flakes or buds and the yeast; set aside. In a small saucepan, heat and stir water or milk, sugar, cooking oil or butter, orange peel and salt just until warm (120 degrees to 130 degrees ). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).
3. Punch dough down. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups and set aside.
4. Divide dough into 24 portions; shape into balls. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled (30 minutes).
5. Bake in a 350 degree F oven for 22 to 25 minutes or until golden. Carefully invert rolls from muffin cups onto wire rack. Cool slightly. Invert again onto a serving platter. Spoon on Orange Glaze. Serve warm. Makes 24 rolls.
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Note:
*
The amount of flour needed will depend on the type of instant potatoes you use.
Ingredients
- 1 orange
- 1/2 teaspoon vanilla
- few drops almond extract
- 2 1/4 cups powdered sugar
Directions
Orange Glaze:Finely shred peel from orange (should have about 2 teaspoons). Peel and section orange. In a medium bowl, combine shredded orange peel and sections, vanilla and a few drops almond extract. Beat on low speed until nearly smooth. Beat in 1-1/4 cups powdered sugar. Stir in enough additional powdered sugar (about 1 cup) until glaze is a spooning consistency.
