Orange Crescent Rolls - Holiday Bake Along

December 8th, 2006 by Tink Boord-Dill

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Needlework and Quilting Pros
HOLIDAY Bake Along!

TheArmchairChef.com
ORANGE CRESCENT ROLLS

The first time my father made these orange crescent rolls, I was disappointed. I was not a fan of orange. I didnâ€™t like oranges, and I didnâ€™t like orange juice. I drank Tang only because I was under the impression that an orange beverage was required at breakfast. Here it was Christmas and I thought Dad should make something that everyone would like, meaning me, of courseâ€”I was a kid!
I helped him grate the orange, squish the dough, roll up the little wedges, and drizzle sugary glaze over them. They were awfully fun to make; too bad I hated them. And then I stuck my finger in a puddle of glaze. Mmmm. Maybe some orange things were okay after all, just not oranges and orange juice.
Nowadays, I love oranges, but donâ€™t ask me to drink a glass of orange juice. Still, if you ask me, the #1, all-time, best use of orange is in orange crescent rolls!

Ingredients

Crescent Roll Ingredients3 cups sifted flour
1 pkg active dry yeast
3/4 cup milk
1/4 cup fresh squeezed orange juice (or water)
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg
1 teaspoon grated orange peel

Glaze Ingredients11/2 cups powdered sugar
1/2 teaspoon grated orange peel
enough orange juice to obtain desired consistency
(Do you prefer to spread or drizzle?)

Step by Step

Crescent Roll Instructions1) Combine 1Â¾ cups flour and yeast in mixing bowl.
2) Heat milk, orange juice (or water), sugar, shortening, and salt in saucepan just until warm, stirring to melt shortening.
3) Add to flour mixture in bowl.
4) Add egg and orange peel.
5) Beat at low speed on electric mixer for 1/2 minute, then 3 minutes at high speed. If mixing by hand, stir until smooth or until your arms feel weak or until youâ€™re mind-numb from boredomâ€”or about 200 strokes. I donâ€™t own an electric mixer.
6) Knead in remaining flour by hand.
7) Place dough in greased bowl, turning to grease surface of dough.
8) Refrigerate 2-24 hours.

Â About 2 hours before serving:

1) Remove dough from fridge, divide in half.
2) Roll each half into a 9-inch circle and cut into 12 wedges. (Thatâ€™s 24 total.)
3) Beginning at wide end, roll each wedge and place points down on baking sheet.
5) Let rise in warm place until double (about an hour)
Preheat oven to 375 F
6) Bake at 375-degrees for 10-12 minutes.
7) Transfer to wire rack and drizzle with glaze while warm.
8) Devour at will as soon as they are cool enough to handle. or as The Armchair Chef suggests, Serve and Enjoy! LOL

Glaze Instructions1) Mix powdered sugar, grated orange peel, and orange juice, for the desired consistency
2) Drizzle or spread over warm Crescent Rolls

Funk & Weber Designs

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