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Category: Rolls
Prep Time: Cook Time: Total Time:
3-1/4 to 4 1/2 cups all-purpose flour*
1/4 cup packaged instant mashed potato flakes or buds
1 package active dry yeast
1-1/2 cups water or milk
1/3 cup sugar
1/4 cup cooking oil or butter
2 tablespoons finely shredded orange peel
1 teaspoon salt
Orange Glaze (recipe follows)
Directions
1. In a large bowl, stir together 1 1/2 cups of the flour, the potato flakes or buds and the yeast; set aside. In a small saucepan, heat and stir water or milk, sugar, cooking oil or butter, orange peel and salt just until warm (120° to 130°). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).
3. Punch dough down. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups and set aside.
4. Divide dough into 24 portions; shape into balls. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled (30 minutes).
5. Bake in a 350° oven for 22 to 25 minutes or until golden. Carefully invert rolls from muffin cups onto wire rack. Cool slightly. Invert again onto a serving platter. Spoon on Orange Glaze. Serve warm.
Makes 24 rolls.
Orange Glaze: Finely shred peel from 1 orange (should have about 2 teaspoons). Peel and section orange. In a medium bowl, combine shredded orange peel and sections, 1/2 teaspoon vanilla and a few drops almond extract. Beat on low speed until nearly smooth. Beat in 1-1/4 cups powdered sugar. Stir in enough additional powdered sugar (about 1 cup) until glaze is a spooning consistency.
*Note: The amount of flour needed will depend on the type of instant potatoes you use.
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Glazed Orange Rolls
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Category: Rolls
Prep Time: Cook Time: Total Time:
3-1/4 to 4 1/2 cups all-purpose flour*
1/4 cup packaged instant mashed potato flakes or buds
1 package active dry yeast
1-1/2 cups water or milk
1/3 cup sugar
1/4 cup cooking oil or butter
2 tablespoons finely shredded orange peel
1 teaspoon salt
Orange Glaze (recipe follows)
Directions
1. In a large bowl, stir together 1 1/2 cups of the flour, the potato flakes or buds and the yeast; set aside. In a small saucepan, heat and stir water or milk, sugar, cooking oil or butter, orange peel and salt just until warm (120° to 130°). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).
3. Punch dough down. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups and set aside.
4. Divide dough into 24 portions; shape into balls. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled (30 minutes).
5. Bake in a 350° oven for 22 to 25 minutes or until golden. Carefully invert rolls from muffin cups onto wire rack. Cool slightly. Invert again onto a serving platter. Spoon on Orange Glaze. Serve warm.
Makes 24 rolls.
Orange Glaze: Finely shred peel from 1 orange (should have about 2 teaspoons). Peel and section orange. In a medium bowl, combine shredded orange peel and sections, 1/2 teaspoon vanilla and a few drops almond extract. Beat on low speed until nearly smooth. Beat in 1-1/4 cups powdered sugar. Stir in enough additional powdered sugar (about 1 cup) until glaze is a spooning consistency.
*Note: The amount of flour needed will depend on the type of instant potatoes you use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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