Orange Rolls

Orange rolls first crossed my path in a book. Edith Schaffer in Tapestry describes rolling up orange rolls in the kitchen of her Swiss chalet for tea/coffee with friends. Once I found this recipe, they became our family favorite, especially at Thanksgiving time. We made a pan this week in Ani's SF kitchen for our bedtime tea

--so much warm, orangey goodness.

ORANGE ROLLS

1 package yeast

1 cup warm milk (120-130 degrees)

(warmed 1 minute in the microwave)

1/4 cup sugar

1 tsp. salt

3 tab. canola oil

1 egg

3 1/2 cups flour

Mix this all up and turn into a glass bowl that has been sprayed with pam. Cover with a damp towel and put into a warm oven for 1 hour 15 minutes (I turn the oven to 350 degrees while I'm mixing the dough for 2 minutes to warm the oven and then turn it off and it's ready to go).

Let the dough rise and meanwhile make the filling:

5 tab melted butter or margarine

2/3 cup sugar

grated peel of one orange

Mix butter, sugar & orange peel all together. Then when the dough is risen roll it out into a long rectangle about 10" tall and 24" wide. Spread the orange sugar mixture over the dough and roll it down into a 24" tube. Cut 12 rolls and space them evenly in a 9x13" pan sprayed with Pam. There might be a little space between the rolls. Put them back in the oven covered with the damp towel and let them rise 45 minutes more.

Take off the towel (I missed this step at Ani's and scorched her towel-ugh!) and then bake the rolls at 350 degrees for 20-25 minutes.

While they are still warm drizzle on the glaze:

1 cup powdered sugar

3 tab orange juice

Delectable eaten warm from the oven with a mug of tea. Also good passed though the toaster the next morning for breakfast.