I have lived in Cullman, AL all my life and Cullman's All Steak Restaurant has always been famous for their Orange Rolls. They are made from scratch and even the locals doesn't tire of them. They are so delightful for any occasion but especially at Thanksgiving and Christmas. I used to pick up 4 dozen and deliver them to the hospital for a family whose loved one was near death. Being a Hospice nurse offered comfort to families but these Orange Rolls had a way of taking their minds off their sadness if only for a few minutes. I've seen them light up many sad eyes. There was never any left over.
ALL STAKE ORANGE ROLLS:
yeast cake ( = 1 envelope yeast or 2 1/4 teaspoonful)
1 1/3 c
warm water, (105 - 115 degrees f)
melted solid vegetable shortening
egg, room temperature
3 1/4 c
all purpose flour
FOR THE FILLING:
(2 sticks) unsalted butter, room temperature
grated orange peel
1Crumble yeast into a large bowl. Stir in the warm water and sugar. Let stand until foamy, about 10 minutes.
2MIX UP FILLING: 2 sticks unsalted, room temperature butter, 1 cup sugar and the Tbs grated orange peel. Beat Butter and sugar, blend well.Stir in orange peel; set aside.
3FOR ORANGE ROLLS:Combine shortening,egg, salt and flour. Slowly add yeast mixture. Pour on to a floured surface and kneed until dough holds well together and feels good in your hands, but not too stiff. Roll out to 3/16th inch thickness. Spread the filling over the dough. Roll up into a cylinder, as for a jelly roll. Cut into 1/2 inch thick slices. Set each slice in a paper muffin liner. Arrange on a backing sheet. Cover with a towel and let rise in a warm, draft free area for 30 minutes.
Pre heat the oven to 400 degrees F and bake rolls until lightly browned on top, about 12 minutes.SERVE HOT. SHOULD MAKE ABOUT 4 DOZEN