This year Palm Sunday was a bright day, and even though it was cold, it felt like a promise of things to come. Everything about this week points to Easter. As I write this, we are beginning the Triduum, the three holy days before Resurrection Sunday, and some of the most special services of the year. Often we celebrate Maundy Thursday with a meal of lamb, pita bread, bitter herbs (endive). Good Friday we usually have hot cross buns together as a community after the Lauds service, and then later that night, the convent has a “Lenten meal”: home made bread, cheese, honey, eggs. It’s amazing how food is so integral to our holiday gatherings. I love Easter breakfast — with egg dishes, french toast, fruit, and everyone’s favorite — orange rolls. We began making these several years ago in an effort to use up a generous donation of candied orange rind, and they were a hit — the citrus taste makes me think of spring!
For roll dough:
- Boil 1 cup of water in saucepan and set off stove.
- Add butter and shortening and stir until melted.
- Add sugar and salt.
- Cool to lukewarm.
- In a large bowl put 1 cup of warm water, add yeast and stir to dissolve.
- Add butter – shortening mixture and eggs to yeast mixture and mix.
- Thoroughly mix in flour. This is a very soft dough.
- Cover and let stand 2 hours.
- Place sugar and peel or rind in food processor, and mix for about 20 seconds.
- Roll dough out on flour covered surface to make a rectangle about 15″ by 26″.
- Spread the butter all over the dough, and then cover generously with the sugar mixture.
- Roll up rectangle like a jelly roll.
- Cut into 1 inch slices.
- Place rolls into greased pans (9″ round pans, or muffin tins, square pans, or rectangular.) You will have roughly 24 rolls.
- Let rise about 1/2 hour or until puffy. Bake at 375 degrees for 15 to 20 minutes, or until golden.
- Combine above and drizzle over rolls to glaze.