Ingredients
- Orange butter:
- 1 envelope dry active yeast
- 2 cups warm water (105 to 115 degrees)
- 6 cups bread flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2 large eggs
- 1/2 cup butter melted
- 1/2 cup butter, softened
- 1/4 cup orange marmalade
Preparation
Step 1
Stir together yeast and warm water in a medium bowl, let mixture stand 5 minutes. Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly, stir in yeast mixture and eggs just until blended. Do not over mix. Cover and chill 8 hours.
Roll dough to 3/4" thick on a well-floured surface (dough will be soft) cut with a 1-1/2" round cutter, rerolling dough scraps as needed.
Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15 x 10" jelly roll pan and a 9" cake pan. Edges of dough should touch. Cover and let rise in a warm place (85 degrees) free from draft, 45 minutes or until doubled in bulk. Preheat oven to 400 degrees. Bake rolls 8 to 10 minutes or until golden.
Orange Butter:
Stir together butter and marmalade until blended. Serve immediately or cover and chill until ready to serve. Store in an air tight container in refrigerator up to 1 week.