2 tbsp. sugar
1 tbsp. grated orange peel
Juice of 1 orange + water to total 1 c. liquid
2 tbsp. butter, softened
1 egg (room temperature Taylor)
1/2 c. sugar
1 tbsp. grated orange peel
1/2 c. chopped pecans (opt.)
1 tbsp. butter, softened
2-3 tbsp. milk
1/2 tsp. vanilla
Turn dough out onto floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rise 5 minutes.
On floured surface, roll dough to 15"x10" rectangle. Spread 1/4 cup butter evenly over dough. In small bowl, combine 1/2 cup sugar and orange peel; blend well. Sprinkle evenly over butter. Sprinkle with nuts, if desired.
Starting with 10" side, roll up tightly, pressing edges to seal. Cut into 6 slices; place cut side down in prepared pan. Cover loosely with plastic wrap and refrigerate overnight. (Dough will rise in the refrigerator.)
Heat oven to 375 degrees. Remove rolls from refrigerator. Cover pan with cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot water has been added. Uncover dough. Bake for 20 to 30 minutes or until golden brown. Cool 1 minute. Remove from pan. Cool 10 minutes.
To make glaze, in a small bowl, combine powdered sugar, butter, milk and vanilla. Blend until smooth. Spoon over warm rolls. Makes 6 rolls.
1 comment:
What ever happened to the Taylor/Taffy cupcake bake-off? I would totally drive an hour to help judge!
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