Orange Glory Rolls from 1952
1/2 cup butter
2 cups sugar
1 cup orange juice and pulp
1/4 cup grated orange rind
2 packages active dry yeast
1/2 cup lukewarm water
1 tablespoon sugar
1/2 cup sugar
1/4 cup shortening
2 teaspoons salt
1 cup boiling water
3/4 cup cold water
2 eggs, slightly beaten
7 1/2 cups sifted flour
Combine in saucepan 1/2 cup butter,
2 cups sugar, 1 cup orange juice and
pulp, 1/2 cup grated orange rind.
Boil for 6 minutes, stirring constantly.
If desired 2 1/2 cups orange marmalade
heated with 1/2 cup butter may be
substituted. Divide mixture into well
greased cups of muffin pan, allowing
1 tablespoon per cup.
Dissolve 2 cakes compressed yeast or
2 packages active dry yeast in 1/2 cup
lukewarm water with 1 tablespoon sugar.
Combine 1/2 cup sugar, 1/4 cup shortening,
2 teaspoons salt, 1 cup boiling water.
Mix well and cool to lukewarm by adding
3/4 cup cold water. Blend in 2 eggs,
slightly beaten and the yeast mixture.
Add 7 1/2 cups sifted flour, gradually,
beating well after each addition. Roll
out dough, one - third at a time on a
floured board, in a rectangle 12 by 10
inches. Brush with melted butter.
Roll as for a jelly roll, starting
with 12-inch edge. Cut off in 1-inch
slices and place in prepared muffin
pans. Let rise in warm place
(85 to 90 degrees) until double in
bulk, about 45 to 60 minutes.
Bake 15 to 20 minutes at 375 degrees F.
Let stand a few minutes in muffin pan,
then invert pan on serving plate to
allow orange sauce to drain onto rolls.
Makes 36 orange rolls.
Source: St Petersburg Times, Nov 25, 1952