Orange Rolls real prize winners
Dolores Maier, of Spokane, was desperate to find one of her favorite recipes for a Dorothy Dean orange roll she’d clipped from the newspaper some time ago.
What made this one unusual, she recalled, was that the rolls were topped with whipping cream mixed with brown sugar, and then baked.
The recipe she sought was indeed a popular one. In fact, it was the “Grand Prize Winner” in the 1975 Dorothy Dean Homemakers Service recipe contest.
Mrs. Dull’s Extra Special Orange Rolls may be oddly named, but they are not dull. They are flavorful and super sweet, gooey and delicious.
The recipe also makes a huge batch – about three dozen rolls in all. Great if you’re baking for a crowd, not so great if you’re watching your calories.
Fortunately, the recipe is easily reduced by half, resulting in 18 yummy rolls. I don’t think I’d cut back on the ginger, however. It adds a really nice flavor to the finished dish.
Mrs. Dull’s Extra Special Orange Rolls
2 packages active dry yeast
2 1/2 cups warm water
1/2 cup vegetable shortening
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon ginger
8 1/2 (about) cups flour
1 cup soft butter or margarine
1 cup sugar
2 tablespoons grated orange rind
1 cup whipping cream
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 cup powdered sugar, sifted
1/4 cup milk
1 1/2 tablespoons melted butter
1 1/4 teaspoons vanilla
For rolls, dissolve yeast with warm water in large mixer bowl. Add shortening, sugar, salt, ginger, eggs and half the flour. Beat until smooth. Cover; set in warm place for 30 minutes.
Add enough flour to make a soft dough. Turn out on lightly floured surface; knead until smooth and elastic. Place in a lightly greased bowl, turning once to oil dough all over. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
Punch dough down. Divide into two equal parts; let rest 10 minutes. Meanwhile, combine orange filling ingredients in a small bowl.
Roll half of the dough into a 12-by-18-inch rectangle; spread with half of the orange filling. Roll up jelly- roll fashion, beginning at wide edge. Cut into 18 slices and place in a greased 9-by-13-inch pan. Repeat with remaining dough and filling. Cover and let rise until almost doubled.
Whip cream until slightly thickened; add brown sugar and vanilla. Spread over rolls. Bake at 375 degrees for 30 minutes or until done. Turn out on sheet of aluminum foil; cool 5 minutes.
Meanwhile, combine glaze ingredients; stir until smooth. Invert slightly cooled rolls on a wire rack and spread with glaze.
Yield: 3 dozen rolls.
Looking for a recipe? Have a food question? Carolyn Lamberson would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to cooksnotebook@ spokesman.com. As many letters as possible will be answered in this column; sorry, no individual replies.