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Glazed Orange Rolls

Ingredients

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Directions

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  • 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° to 130°). 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.

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  • 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).

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  • Punch dough down. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups and set aside.

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  • 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).

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Instructions Checklist
  • 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.

*

The amount of flour needed will depend on the type of instant potatoes you use.

Nutrition Facts (Glazed Orange Rolls)

150 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 98 mg sodium. 30 g carbohydrates; 1 g fiber; 2 g protein;

Orange Glaze

Ingredients

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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.

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