Glazed Orange Rolls

Ingredients

ORANGE ROLLS

• 1 (4 g) package dry yeast
• 3/4 cup warm water
• 3-3 1/4 cups all-purpose flour, divided
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 egg
• 2 tablespoons butter, melted
• 1 tablespoon orange rind, grated
• 1/4 cup orange juice
• 1 orange, peeled, sectioned and chopped
• 1 tablespoon sugar

ORANGE BUTTER GLAZE

• 1 tablespoon butter, softened
• 1 teaspoon orange rind, grated
• 1 cup powdered sugar, sifted
• 1 1/2 tablespoons orange juice
• 1 1/2 teaspoons lemon juice

Directions

1. 1

   Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

2. 2

   Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.

3. 3

   Gradually stir in enough remaining flour to make a soft dough.

4. 4

   Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.

5. 5

   Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.

6. 6

   Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.

7. 7

   Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.

8. 8

   Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.

9. 9

   Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.

10. 10

    Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.

11. 11

    Bake at 425 degrees for 15 minutes.

12. 12

    Spread with glaze.

13. 13

    FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.