Ingredients:
1 pkg Red Star active dry yeast or Quick-Rise yeast
2 1/4 c. bread flour
2 T. sugar
1 t. salt
2/3 c. water (80 degrees)
1 egg (room temp)
2 T. oil
To prepare Filling and Frosting, combine and blend until smooth:
1 c. sifted powdered sugar
1 t. orange zest
1 T. butter or margarine,softened
4 t. orange juice
After the machine has completed the cycle, remove the dough. Roll or pat to a 14 x 7 inch rectangle. Spread half of filling and frosting over dough. Starting with longer side, roll up tightly. Pinch edge to seal.
Cut into 14 slices. Arrange slices in greased 9 inch layer cake pan with 10 around outer edge and 4 in center. Cover; let rise in warm place until double, about 30 minutes (15 min for Quick-Rise yeast). Bake at 400 degrees for 20 to 25 minutes until golden brown.
Cover pan with wax paper;invert onto rack. Cool 1 minute;remove pan. Let rolls stand about 3 minutes for filling to "set." Cover rolls with wax paper; turn right side up. Place on rack. Spread remaining filling and frosting on rolls. Serve warm.
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