Orange Whirls

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This dish is very similar to traditional Orange Rolls; however, the filling in this one is sweeter & the finished rolls are glazed.

1 c. milk

sugar

shortening

1 compressed cake/dry envelope yeast

1 egg

3½ c. flour

1 orange

If using dry yeast, follow package directions for dissolving, but as liquid use part of the 1-c. milk called for.

Heat remaining milk to lukewarm.

Mix heated milk with ¼-c. sugar, & ¼-c. shortening till shortening is soft.

Crumble/pour in yeast, stirring till just dissolved, then stir in egg.

Mix in flour in by hand in 2 batches.

Turn dough onto lightly-floured board, cover, & let stand 10-mins.

Knead till smooth & elastic.

Round up all the dough & place in greased bowl. Cover with damp cloth & let rise in warm, draft free place till doubled in bulk (app. 2-hrs.).

In the meantime, grate 1-tbsp. of rind from orange & mix with 3-tbsp. sugar.

Melt more shortening.

Punch down dough & tip onto lightly floured board; roll dough into 12x18-in. rectangle.

Spread melted shortening over dough & sprinkle with sugar-orange mixture.

Roll dough up, tightly, jelly-roll style, starting at wide side. Seal well by pinching edge of dough into roll.

Slice into 1-in. wide slices.

Place slices, cut side up, ½-in. apart in well greased pan.

Cover with damp cloth & let rise in warm, draft-free place, till doubled in bulk (app. 35 to 40 mins.).

Squeeze ½-c. juice from orange, strain, & heat through.

Bake rolls for 10-mins. (Temperature not listed.)

Remove pan from oven & slowly pour very hot orange juice syrup over rolls.

Return to oven & bake 10 more minutes.

Remove rolls from pan immediately when done to prevent sticking.

My mother-in-law saved this recipe out of a flour insert. I don’t know how old it is, but it is old enough that the recipe gives instructions on how to do this if you’re using raw milk!

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