Pocketbook Rolls

Ingredients

• 4 to 5 cups all-purpose flour
• 2 packages active dry yeast
• 1 cup milk
• 3/4 cup sugar
• 3 tbsp butter or margarine
• 1 tsp finely shredded orange peel
• 1/2 tsp salt
• 2 eggs
• 4 tbsp butter or margarine, softened
• 1 beaten egg
• 1 tbsp cooking oil
• 1 tbsp sugar

Directions

In a large mixer bowl combine 2 cups of the flour and the yeast. In medium saucepan heat the milk, sugar, the 3 tbsp butter or margarine, orange peel, and salt just till warm(115 to 120) and butter is almot melted; stir constantly. Add to flour mixture. Add the 2 eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Place in greased bowl, turning once to grease surface. Cover; let rise in warm place till nearly double (about 45 to 69 minutes). Punch down; divide in half. Cover; let rest 10 minutes. Roll each portion of dough into a 12x6-inch rectangle. Spread each rectangle with 2 tbsp of the softened butter or margarine. Fold dough, lengthwise, in thirds; moisten and pinch seam to seal. Flatten dough slightly to a 3-inch width. Then cut, crosswise, into 1-inch slices. Place rolls, seam side down, in greased 15x10x1-inch baking pan. Cover; let rise till nearly double(about 30 to 45 minutes). Stir together the beaten egg and oil. Brush over rolls; sprinkle with sugar. Bake in a 375 oven 15 to 18 minute.

Submitted 6/13/05.
Source: My Files
Submitted By: eliana Kimball
ekimball@gigasd.com
Pocketbook Rolls