Ingredients Jump to Instructions ↓

  1. 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 1/2 cup warm water

  2. 1 1/4 cups granulated sugar - divided use

  3. 1 1/4 cups milk

  4. 1/2 cup vegetable shortening

  5. 2 large eggs

  6. 5 cups all-purpose or bread flour

  7. 1 teaspoon salt

  8. 1/4 pound butter

  9. 3 tablespoons grated orange peel

Instructions Jump to Ingredients ↑

  1. In a small bowl dissolve yeast in warm water, then add 1/2 cup sugar and stir until dissolved. In a medium saucepan scald milk. Add shortening and stir until shortening has completely melted. Pour milk mixture into a large mixing bowl and cool to lukewarm. Stir in eggs and the yeast mixture. In a seperate bowl combine flour and salt; slowly add to the liquid mixture, stirring to mix until too stiff to stir. Turn out onto a floured surface and knead until smooth. Cover and allow to rise about 1 hour. While dough is rising grease a large bowl and set aside. Punch down dough and place in the greased bowl. Cover and refrigerate for about 1 hour. Meanwhile, prepare the filling: In a large bowl combine the remaining ingredients of butter, 3/4 cup sugar, and grated orange peel until it resembles crumbs. Set aside until dough has chilled. Grease a muffin tin or tins that hold 18 muffins; set aside. Roll chilled dough out on a lightly floured surface and shape into a large rectangle about 1/4-inch thick. Spread the filling over the dough evenly and roll the dough into a log. Cut the log into rounds about 3/4-inch thick and place each round in a greased muffin tin. Cover and place in warm area until dough has doubled in size; about 1 hour. Bake in a 425°F (220°C) oven for 8 to 10 minutes.


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