Make Breakfast A Real Treat, Serve Delicious Orange Rolls

Dear Laura: Some years ago, my sister-in-law made delicious orange rolls. They were similar to cinnamon rolls. She, and we, after several moves, have lost the recipe. Can you find one? We would appreciate it. Thanks. - Merton, Pullman.

Dear Merton: You and several others have requested orange rolls in recent months. One of the three variations from this recipe is sure to be similar to your misplaced version. Orange rolls make a guest-pleasing addition to special breakfasts and brunches.

Three-Way Orange Rolls

You may or may not choose to knead this dough. Kneaded doughs have a slightly finer and softer texture. Rolls from kneaded dough may stay soft longer - if they last long enough for that to matter.

1 packet (scant tablespoon) active dry yeast

1/2 cup warm water

3 tablespoons sugar

3 to 3-1/2 cups all-purpose flour, divided

1-1/4 teaspoons salt

3 tablespoons melted butter or margarine

1/2 cup hot milk

Place, in order listed, the yeast, water, sugar, 1-1/2 cups of the flour, salt, butter and hot milk in a small electric mixer bowl. Beat at mediumlow speed for 3 minutes. Stir in 1-1/2 to 2 cups additional flour to make a very stiff dough.

If desired, knead dough 3 to 5 minutes; cover and let rise 1 hour before shaping. Otherwise, cover and let dough rest 15 minutes before preparing according to one of the following variations:

For Sticky Orange Rolls, combine 2 tablespoons melted butter or margarine with 1/2 cup sugar, 1/4 cup orange juice, 1/4 cup light corn syrup and 1 tablespoon grated orange peel. Spread evenly in bottom of a well-greased 13- by 9-inch baking pan.

Roll out dough on a well-floured surface into an 18- by 12-inch rectangle. Brush with 2 tablespoons melted butter or margarine. Sprinkle lightly with nutmeg or mace. Roll up dough, starting with 18-inch side. Cut into 18 equal pieces. Place cut-side down in prepared pan. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Bake at 375 degrees for 25 to 30 minutes, or until golden brown. Immediately loosen edges and turn out.

For Orange Petites, roll out dough on well-floured surface to an 18- by 12-inch rectangle. Brush with 2 tablespoons melted butter or margarine. Combine 1/2 cup sugar and 2 tablespoons grated orange peel; sprinkle over dough.

Cut dough in half lengthwise to make two 18- by 6-inch rectangles. Roll up, starting with 18-inch side. Cut each into 24 pieces. Place cut-side down in well-greased 15- by 10-inch pan or two 9-inch square pans. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Bake at 375 degrees for 25 to 30 minutes, or until golden brown. Turn out of pan immediately. Brush with a glaze made by stirring together 2 tablespoons orange juice, 1 teaspoon soft butter and 1/2 cup powdered sugar until smooth.

For Orange Twists, roll out dough to an 18- by 12-inch rectangle. Brush with 2 tablespoons melted butter or margarine. Combine 1/2 cup sugar and 2 tablespoons grated orange peel; sprinkle over dough. Fold 1/3 of dough along 18-inch side over center. Fold other side to overlap. Press down lightly. Cut into 1-inch strips. Twist each strip twice; place on greased cookie sheets. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown.

Yield: 18 sticky rolls or twists, 48 tiny rolls.

Dear Laura: Could you help me find a good recipe for pumpkin fudge? I had this wonderful candy at a fudge store in Wisconsin several years ago. Since then, I’ve been trying to find a recipe so I can make it myself.

I contacted the Wisconsin fudge store to ask for their recipe, but they no longer have it. I also contacted Libby, since they are the pumpkin people, via their Pumpkin Hotline (1-800-854-0374). They gave me a recipe that is really a recipe for butterscotch fudge with a little pumpkin and pumpkin pie spice.

No matter how much I decrease the butterscotch chips called for in the recipe and increase the pumpkin pie spice, the resulting candy still tastes like butterscotch fudge. I’m afraid if I increase the amount of pumpkin, the mixture will be too watery. Thank you very much. - Mary, Rockford.

Dear Mary: Have you considered substituting vanilla or white chocolate chips for the butterscotch chips? You may also want to try another pumpkin fudge recipe. This one is adapted from “The Complete Pumpkin Cook Book,” by Helen O. and Emil B. Dandar (Sterling Specialties Cookbooks).

Feaver’s Pumpkin Candy Fudge

1 cup milk

3 cups sugar

3 tablespoons light corn syrup

1/2 cup pumpkin

Dash salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

4 tablespoons (1/2 cube) margarine or butter

1 teaspoon vanilla

Combine milk, sugar, corn syrup, pumpkin and salt in a heavy saucepan. Cook and stir over medium heat until mixture begins to bubble; reduce heat to simmer and cook, without stirring, to soft ball stage (234 to 240 degrees).

Remove from heat; stir in remaining ingredients. Let cool on a wire rack to 110 degrees. Bottom of pan should feel lukewarm.

Beat 2 to 3 minutes, or until fudge starts to thicken and lose its gloss; pour into buttered dish. Let stand until set. When firm, cut into squares.

Dear Readers: We’ve had several calls about problems with the texture of the Walnut White Mallow Fudge recipe printed in this column two weeks ago. My apologies for any inconvenience.

If you have a batch of this recipe already made and would like to improve its texture, begin by transferring it to a microwave-safe bowl. Microwave on MEDIUM power (50 percent) for about 2 minutes to soften. Add 1/4 cup butter or margarine and continue on MEDIUM power for another 1 to 1-1/2 minutes; stir to incorporate softened butter. Stir in 2 cups powdered sugar. Return to buttered 8-inch square pan, chill until firm, then cut into squares.

For future reference, try this revised recipe:

Laura’s White Mallow Fudge

2/3 cup low-fat condensed milk

1-2/3 cups sugar

Dash salt

1/4 cup margarine or butter (1/2 stick)

2 cups miniature marshmallows

3/4 to 1 cup chopped nuts

1 teaspoon vanilla

2 cups powdered sugar

Combine milk, sugar and salt in heavy saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat and continue to boil for 6 minutes, stirring just enough to wash sugar crystals down from sides of pan and to prevent scorching.

Remove from heat; stir in margarine and marshmallows. Add nuts, vanilla and powdered sugar; stir until well-blended. Spread in buttered 8-inch square pan. Chill until firm. Cut in squares.

Yield: About 2 pounds.

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The following fields overflowed: SUPCAT = COLUMN, RECIPE, QUESTION & ANSWER - Cook’s Notebook CREDIT = Laura Carnie The Spokesman-Review