ORANGE CRAISIN ROLLS

 

Contributed by Gaye Marrott

Dough:

• 1 1/8 cup orange juice
• 1 large egg
• 1 tsp. salt
• 3 cups flour
• 2 Tbs. butter
• 1 Tbs. sugar
• 1 tsp. dried orange peel
• 1 pkg. yeast

Filling:

• 1 TBs. butter, melted
• 1/4 cup sugar
• 1-2 tsp. dried orange peel or freshly grated
• 1/2 cup dried cranberries
• 1/4 cup finely chopped almonds

Glaze:

• 1/2cup powdered sugar
• 1/2 tsp. orange peel
• 1-2 Tbs. frozen orange juice concentrate

In bread maker place dough ingredients in the order given. Run on dough cycle. Remove dough from the machine upon completion of the dough cycle and roll into a rectangle on a floured work surface. Add only enough flour to prevent sticking. Brush dough with melted butter. 

Preheated oven to 350°.

Mix sugar and orange peel together and spread evenly over dough. Sprinkle with dried cranberries and nuts. Roll dough jelly-roll fashion, beginning on the wide side. Cut into 12 equal slices and place in 9 x 13-in greased pan. Cover and let rise in a warm, draft-free location for 30 to 45 minutes.

Bake for 20 to 30 minutes or until golden brown. Mix glaze ingredients

Drizzle glaze on warm rolls.