Orange dinner rolls

By lbgtdep

Makes about 2 dozen rolls

Ingredients

• Dough
• I cup lukewarm water
• I packet active-dry yeast
• 3 1/4 cups( 13.8 ounces)flour, divided, plus additional for kneading
• 2 l/2 tablespoons plus 1/3 cup sugar,divided
• 2 l/2 tablespoons shortening, at room temperature
• I egg, at room temperature
• 1 teaspoons alt
• 3 tablespoons softened butter
• 3/4 teaspoon finely grated orange zest

Preparation

Step 1

In a stand mixer combine water, yeast and 1/2 C Flour stirring to dissolve. Set aside just until the yeast is activated 5-10 mins

Combine the remaining flour and 2 1/2 T sugar in a separate bowl.

With a fork or dough hook, work half of the flour mixture into the activated yeast mixture. Then add the shortening and egg until combined. Slowly add in the remaining flour. The mixture will be stringy, then very sticky as the flour is absorbed. stir in salt.

move dough to floured surface. with floured hands, gently knead the dough about 5 mins, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky.

Heat oven to 400 dg. On a well floured surface, roll the dough into a rectangle measuring 24 X 10 "

In a small bowl, combine the remaining 1/3 C sugar with the orange zest.

Brush the dough with the softened butter, then sprinkle over the orange sugar mixture.

Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1 inch) slices, using thread if possible. (slices more cleanly than a knife)Roll the tube 1/4 turn after each slice to keep the tube round, otherwise it will flatten out from the slicomg.

Place each of the slices into a well greased muffin tin . Cover loosely and set aside until doubled in size.

bake muffin trays one at a time, until the rolls are puffed and golden brown, about 8-10 mins. Rotate trays halfway thru for even baking.

Cool slightly, unmold and serve