Twist Of Honey Orange Rolls Recipes

ORANGE TWISTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flours and salt; gradually beat into creamed mixture., Divide dough in half. Mix orange zest and food colorings into 1 half; leave remaining dough plain. Cover each half and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. Divide each half into 8 portions. Roll each portion into a 15-in. rope. Place 1 plain rope and 1 orange rope side by side; press together lightly. Cut rope crosswise into 3-in. pieces. Twist each piece several times; place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake 7-9 minutes or until bottoms are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

TWIST-OF-HONEY ORANGE ROLLS

Steps:

• Heat oven to 400°F. In small bowl, combine margarine, nuts, orange peel and honey mix well. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Spread top of 10 layers with 1 teaspoon of honey-orange mixture. Top each with remaining layers press together to form 10 filled biscuits. Gently pull and twist each filled biscuit 4 or 5 times to form 3 1/2-inch twisted roll. Place rolls in ungreased 8- or 9-inch square pan.In small saucepan, combine sugar, orange juice and vanilla. Cook over high heat until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls. (Mixture will glaze rolls while baking.)Bake at 400°F. for 16 to 22 minutes or until golden brown. Cool in pan 2 minutes invert onto serving plate. Serve warm.Nutrition Per Serving (1 roll): Calories 190 Protein 2g Carbohydrate 27g Fat 8g Sodium 400mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TWIST-OF-HONEY ORANGE ROLLS

Steps:

• Heat oven to 400°F. In small bowl, combine margarine, nuts, orange peel and honey mix well. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Spread top of 10 layers with 1 teaspoon of honey-orange mixture. Top each with remaining layers press together to form 10 filled biscuits. Gently pull and twist each filled biscuit 4 or 5 times to form 3 1/2-inch twisted roll. Place rolls in ungreased 8- or 9-inch square pan.In small saucepan, combine sugar, orange juice and vanilla. Cook over high heat until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls. (Mixture will glaze rolls while baking.)Bake at 400°F. for 16 to 22 minutes or until golden brown. Cool in pan 2 minutes invert onto serving plate. Serve warm.Nutrition Per Serving (1 roll): Calories 190 Protein 2g Carbohydrate 27g Fat 8g Sodium 400mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ORANGE-GLAZED BUNNY ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.

TWIST OF HONEY ORANGE ROLLS

Steps:

• Heat oven to 400.
• In small bowl, combine margarine, nuts, orange peel and honey; mix well.
• Separate dough into ten biscuits.
• Separate each biscuit into 2 layers.
• Spread top of 10 layers with 1 teaspoon of honey-orange mixture.
• Top each with remaining biscuit layers and press together to form 10 filled biscuits.
• Gently pull and twise each filled biscuit 4-5 times to form 3 1/2 inch twisted roll.
• Place rolls in ungreased 8 or 9 inch square pan.
• In a small saucepan, combine sugar, orange juice and vanilla.
• Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly, spoon over rolls (mixture will glaze rolls while baking).
• Bake 16 to 22 minutes or until golden brown.
• Cool in pan 2 minutes, invert onto serving plate, serve warm.