Orange Rolls

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
2 1/2hours



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.

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