Orange Rolls

Ingredients

• 1 cake compressed or 1 pkg. granular yeast
• 1% ce, lukewarm water
• 1% t. salt
• 1% c. orange juice
• 1 t. grated orange rind
• 1% ce. scalded milk
• 1 egg, beaten
• 4c. sifted flour (approx.)
• % ce, sugar
• Wy ec. shortening

Method

1. 1

   Soften yeast in lukewarm water.

2. 2

   Pour scalded milk over shortening and sugar.

3. 3

   When lukewarm, add orange juice, grated rind, egg, yeast, and 2 cups flour.

4. 4

   Beat until smooth.

5. 5

   Add remaining flour to make a dough that can be handled.

6. 6

   Knead until light and elastic.

7. 7

   Round up, place in a warm greased bowl, cover, and keep between 80 and 85 F.

8. 8

   When doubled in bulk, punch down, shape into rolls, and place on a greased pan.

9. 9

   Let rise until very light and double in bulk.

10. 10

    Bake at 375 to 400 F for 15 to 25 minutes.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 6. The excerpt below is the record exactly as published.

ORANGE ROLLS (2 to 3 doz.) Temp. 375 to 400 F. Time: 15 to 25 minutes % ce, lukewarm water 1% t. salt 1 cake compressed or 1 pkg. 1% c. orange juice granular yeast 1 t. grated orange rind 1% ce. scalded milk 1 egg, beaten Wy ec. shortening 4c. sifted flour (approx.) % ce, sugar

Cook this with the app: pantry check, scaling, and the assistant.