Orange or Lime Rolls

Orange or Lime Rolls

Tami B. (Marian S.)

Yield: About 24 rolls (loosely placed 12 per sheet- 2 11x17 pans)

1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

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1/4 c. softened butter

FILLING MIXTURE:

1 orange rind or lime rind

3/4 c. sugar

GLAZE:

1 orange or lime rind
1 2/3 c. powdered sugar

2 - 3 TB squeezed orange or lime juice 
     **With the orange filling, fresh squeezed grapefruit juice can be used in the glaze for a delicious combo

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. Roll out to 15x30. Spread with ¼ c. butter and top with the filling mixture. Roll up dough lengthwise. Cut into slices using dental floss (1" slices will make wider rolls, thicker slices will make fewer, but taller rolls). Place rolls on greased cookie sheet (12 per sheet works fine, but like won't touch each other. Pack more on per sheet if you like them touching.) Let rise until doubled. Bake at 350 degrees for 20 minutes. Mix glaze and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!