Friday, November 29, 2013
grandma's famous orange rolls
Anyway, from her I got my abnormal bony wrists, tiny fingers (my wedding ring is a size 3 1/2), high waist, nose, and I like to think, my soprano range (although her voice was a million times better than mine).
My family also inherited her addictive orange roll recipe that is a must at Thanksgiving. Seriously, there would be riots if these weren't a part of our meal. Since I'm in the giving mood, I thought I'd share/give you the recipe too. But, shhhhh, it's a family secret.
GRANDMA WOODWARD'S ORANGE ROLLS
In a medium bowl mix:
1/2 C warm water
1 Tbsp sugar
2 Tbsp yeast
Let yeast mixture cool
In a large bowl mix:
1 C scalded milk
2 Heaping Tbsp shortening
2 eggs, beaten
4 Big Tbsp sugar
1 tsp salt
The scalded milk melts the shortening, so make sure the milk/shortening mixture is cooled before adding the eggs so the eggs don't scramble
Add yeast mixture to milk/egg mixture
4 C flour (I like to use better for bread flour, but all-purpose works too)
Dough should be slightly sticky to the touch. Add more flour if needed just a little at a time. Dough should pull away from the bowl.
Let rise for 2 hours
Put dough on heavily floured surface. Roll out to 1/2 inch thick rectangle like you would do for cinnamon rolls.
6 Tbsp melted butter
1 C sugar
2 orange rinds
Spread orange mixture evenly on dough rectangle.
Roll up like a jelly roll (starting on the long side) and cut with dental floss 1 inch thick slices. (Hint: cut off the end a put it to the side, because it's usually wonky and doesn't have a ton of filling. You can still bake it if you want...)
and place in greased muffin tins.
Bake at 400 degrees for 10 minutes or until golden brown. I would watch them the last couple of minutes because with all the sugar, they can burn easily.
My grandma didn't do icing, because these really don't need them. I think icing would overshadow their awesomeness.
So, there you have it. My beautiful grandmother's famous orange rolls. Enjoy and eat 5 for me.