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!

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Orange Rolls

SERVINGS CHANGE SERVING SIZE

COOK TIME 15-20mins.

PREP TIME

READY IN 2 1/2hours

Ingredients

• For roll dough:
• 1 cup water
• 1/2 cup butter
• 1/2 cup shortening
• 3/4 cup sugar
• 1 and 1/2 tsp. salt
• 1 cup water warm
• 2 packages yeast dry
• 2 eggs slightly beaten
• 6 cups flour
• For filling:
• 1 cup sugar
• 1/4 cup orange peel or orange rind candied
• 1/2 cup butter softened
• For glaze:
• 2 cups sugar powdered
• 3 – 4 tbsp. orange juice

Instructions

For roll dough:

1. Boil 1 cup of water in saucepan and set off stove.
2. Add butter and shortening and stir until melted.
3. Add sugar and salt.
4. Cool to lukewarm.
5. In a large bowl put 1 cup of warm water, add yeast and stir to dissolve.
6. Add butter – shortening mixture and eggs to yeast mixture and mix.
7. Thoroughly mix in flour. This is a very soft dough.
8. Cover and let stand 2 hours.

For filling:

1. Place sugar and peel or rind in food processor, and mix for about 20 seconds.
2. Roll dough out on flour covered surface to make a rectangle about 15″ by 26″.
3. Spread the butter all over the dough, and then cover generously with the sugar mixture.
4. Roll up rectangle like a jelly roll.
5. Cut into 1 inch slices.
6. Place rolls into greased pans (9″ round pans, or muffin tins, square pans, or rectangular.) You will have roughly 24 rolls.
7. Let rise about 1/2 hour or until puffy. Bake at 375 degrees for 15 to 20 minutes, or until golden.

For glaze:

1. Combine above and drizzle over rolls to glaze.