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Raised Orange Rolls

Time 3 hours 10 minutes
Yields Makes 15 rolls
Raised Orange Rolls

Roll

1

Heat milk in small saucepan over medium heat until milk is lukewarm to touch and bubbles around edges, 2 minutes; do not let boil. Remove from heat and stir in butter, sugar and salt. Stir occasionally until mixture reaches room temperature.

2

Dissolve yeast in lukewarm water. Combine with milk mixture.

3

Transfer mixture to large bowl and gradually sift in 3 cups flour, stirring until combined. Beat well 5 minutes. Place dough in greased bowl, cover with dishcloth and let rise in warm area until doubled in size, 1 hour 15 minutes.

4

Sift in remaining 2 1/2 cups flour. Turn out on floured board and knead briefly until smooth and elastic. Return dough to bowl and let rise until doubled in size, 1 hour 15 minutes.

5

Pat dough out on floured board 3/4-inch thick and cut 10 to 12 rolls with 2 1/2-inch biscuit cutter. Shape remaining dough together and pat out again; cut as many more rolls as you can. Set rolls on greased baking sheet. Using sharp knife, score top of edge roll lengthwise.

6

Trim orange segments, slicing in half, if necessary, to make 1x1/2-inch segments. Place 1 piece in center of each roll, gently closing seam back over orange by pressing 2 sides together. Press down firmly on top of each roll.

Icing

1

Cream butter on medium speed until fluffy, 1 minute. Add sugar and beat until smooth, 2 minutes. Add zest and combine well. Set aside.

2

Bake rolls at 400 degrees 8 minutes. Remove from oven and spoon 1/2 teaspoon butter mixture inside each roll (seams will have split during baking). Return rolls to oven and bake until golden, 7 to 12 more minutes. Let cool slightly, then brush tops with remaining orange-butter.


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