Ruth & Bernell Clark – Clark’s Bosch Kitchen Center
- 1 Tbsp Active dry yeast
- 5-6 cups Hot Roll Mix (next page)
- 1 1/2 cups Lukewarm water
- 2 Egg (beaten)
- 1/2 cup Vegetable oil or margarine (melted)
- Orange Glaze
- Orange Butter
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Generously grease muffin pans. Prepare Orange Butter. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 10×20″ rectangle. Brush with Orange Butter. Cut into twenty 1″x10″ strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans. Cover and let rise again until doubled, about 30 minutes. Preheat oven to 400°. Bake 15-20 minutes, until golden brown. Prepare Orange Glaze and brush on while rolls are still warm. Makes about 24 rolls.