Friday, December 24, 2010

Sacred Holy Orange Rolls

Sacred Holy Orange Rolls:
From a well-used notecard
2 Cups milk
1/2 cups shortening (yikes! It was good with butter)
1/4 cup sugar
4 tablespoons yeast
1/4 cup lukewarm water
1/4 tsp sugar
3 beaten eggs
2 teaspoons salt
5 3/4 cups flour
 1 grated orange rind
1/2 cup sugar
1/2 cup butter
 1/4 cup melted butter for the tops
 Here's the instructions as they're written in my mom's handwriting:
"Melt shortening, sugar and milk (scalded)-- cool, soak yeast in water and sugar-- combine milk yeast eggs in big bowl-- stir in salt and 4 cups flour. Beat until smooth and glossy. Add rest of flour, mix well. Cover and let double [about 45 minutes] (quite sticky)-- punch down-- roll out to 1/3 inch rectangle (let the rectangle rest if it won't roll out again)."
 Combine the orange rind, 1/2 cup sugar and butter. Spread orange rind mixture on rectangle.
Roll the rectangle up. Cut rolled dough into 3/4 inch slices, and twist them into knots or blobs or bows. Place them in greased muffin tins or on a greased sheet, and let them rise for half an hour. Drizzle melted butter over the top. Bake at 375 for about 25 minutes.