| 18 rolls | 24 rolls | |||
Water 80°F/27°C | 1 cup | 11/2 cups | |||
Oil | 1/4 | cup | 1/3 | cup | |
Brown Sugar | 1/3 | cup | 1/2 | cup | |
Salt | 1 tsp | 11/2 | tsp | ||
Bread Flour | 31/2 cups | 41/2 | cups | ||
RED STAR® Active Dry Yeast | 11/2 tsp | 2 tsp | |||
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RED STAR® QUICK•RISE™ Yeast | 1 tsp | 11/4 | tsp | ||
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Bread Machine Yeast | 1 tsp | 11/4 | tsp | ||
Program: DOUGH |
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TOPPING |
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Orange Peel, grated | 2 TBL | 1/4 | cup | ||
Sugar | 1/2 | cup | 3/4 | cup | |
Butter, melted | 1/2 | cup | 3/4 | cup |
METHOD...
1.Place on a lightly floured surface. Divide into pieces and shape.
2.Combine orange peel and sugar. Dip pieces in melted butter and then in orange
3.Place coated side up in greased baking pan. Drizzle any remaining topping over rolls. Cover and let rise in a warm place 1 hour or until double in size.
4.Bake at 350°F/177°C for
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