Pretty as well as scrumptious, these delicate pastries highlight
the tangy taste of orange.
This is a wonderful dough that can be used in so many different
recipes. I like it because it is easy to make, is a small amount
and needs only one rising.
After the dough has risen, it is divided into two and rolled out
into a 12-inch circle. Then it is spread with butter and topped with
a mixture of sugar and orange zest.
Cut each circle into quarters; mark the edge into
thirds ... just judging with your eyes .. not a ruler.
I find that makes it simpler to get the wedges very
close to the same size. Not that it matters a whole
lot if they are not exactly the same.
This circle is ready to be made into crescents.
Roll up each wedge, beginning at the wide end.
Place point side down on parchment lined baking sheet.
During baking some of the filling leaks out, unfortunately, but that's
just the way it is. The rolls are glazed which makes
them look glossy and adds immensely to the flavor.
A wonderful roll to serve at an Easter brunch!
ORANGE CRESCENT ROLLS
1 cup sour cream
3 tbsp. shortening
3 tbsp. sugar
1 tsp. salt
1/8 tsp. soda
1 egg, beaten
Bring sour cream to a boil; stir in shortening, sugar, salt and soda.
Cool to lukewarm. Stir in beaten egg.
1 pkg. active yeast (1 tbsp.)
½ cup warm water
1 tsp. sugar
Dissolve yeast and sugar in warm water until foamy.
3 to 3½ cups all-purpose flour
Combine yeast and sour cream mixtures in a large bowl. Gradually add
2 cups flour, beating until smooth. Mix in enough remaining flour to make
a soft dough that is easy to handle. Place into a lightly oiled bowl,
turning once to oil surface. Cover; let rise in warm place until doubled,
about 1 hour.
¼ cup butter or margarine, softened
3/4 cup sugar
2 tbsp. grated orange rind
Divide dough in half; roll each half into 12-inch circle. Spread each round
with half of the butter. Combine sugar and orange zest; spread over
butter. Cut each circle into 12 wedges. Roll up each wedge, beginning
at the wide end. Place rolls, point side down, on two parchment-lined
baking sheets. Cover and let rise until doubled, about 1 hour.
Bake in preheated 350° oven for 15 to 20 minutes or until
2/3 cup sugar
1/3 cup sour cream
3 tbsp. butter or margarine
1½ tbsp. frozen orange juice concentrate
Combine ingredients; bring to a boil and boil 3 minutes, stirring
constantly. Pour warm glaze over rolls as soon as removed
from oven. A pastry brush works well too.
Note: if you don't have frozen orange concentrate, juice the orange
used for the zest. Heat juice until reduced to 1½ tbsp.
Yield: 24 rolls