---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Giant Orange Rolls Abm
  Categories: Bread, Abm, Favorite
       Yield: 8 rolls
  
 -----------------------------------ROLLS-----------------------------------
       1 pk Hot roll mix
       2 tb Sugar
       1 tb Grated orange peel
       1 c  Orange juice with pulp
       2 tb Marg. or butter, softened
       1    Egg
 
 ----------------------------------FILLING----------------------------------
     1/4 c  Marg. or butter, softened
     1/2 c  Sugar
       2 tb Grated orange peel
     3/4 c  Chopped pecans or walnuts
 
 -----------------------------------GLAZE-----------------------------------
   1 1/2 c  Powdered sugar
       1 tb Margarine or butter, soft
       1 ts Vanilla extract
       2 tb (2-3 tb) milk
  
    Grease 13x9-inch pan.
   
    In ABM pan:       Roll mix with yeast from foil packet
   :            2 tb  sugar
   :            1 tbl orange peel
   :            1 c   WARMED orange juice
   :            2 tbl butter
   :            1     egg
   
    Process on dough cycle.
   
    Turn dough out onto a lightly floured surface, roll dough to
    15x10-inch rectangle.
   
    Spread 1/4 cup softened butter evenly over dough.
    In small bowl, combine 1/2 cup sugar and 1 tb orange peel; mix well.
    Sprinkle evenly over butter; sprinkle with pecans.
   
    Starting with 10-inch side, roll up tightly; press edges to seal. Cut into
    8 slices; place cut side down in greased pan.* Cover loosely with plastic
    wrap and cloth towel.** Let rise in warm place (80-85 F) until light and
    doubled in size, about 30 minutes.
   
    Heat oven to 375 degrees. Uncover dough. Bake at 375 F. for 20 to 30
    minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10
    minutes. In small bowl, combine all glaze ingredients, adding enough milk
    for desired drizzling consistency; blend until smooth. Drizzle over warm
    rolls.
   
    Makes 8 giant rolls.
   
    TIP: * For smaller rolls, cut dough into 12 slices.
   
    ** At this point, dough can be refrigerated overnight, then brought to
   room temperature and almost double original size before baking as directed
   above.
   
    HIGH ALTITUDE - Above 3500 feet; no change.
   
    Formatted for MM from Mary Ann Young’s recipe collection - one guaranteed
   to clog arteries. :)
   
    (This is one of my favorite orange roll recipes. The other does not use
   powdered sugar glaze and is the way my great-grandmother made her trademark
   orange rolls - with orange juice, peel, and sugar syrup spread over rolls
   before rolling up and then drizzled over several times during baking
   process. Will try to find exact recipe.)
   
    NUTRITIONAL INFO: 1 roll (giant) - 670 calories :( Protein 12 g, 111 g
   carbohydrate, 22 g fat, 36 mg cholesterol, 690 mg sodium, 200 mg potassium
   
   ~
   
   ~End Recipe Export- From the recipe files of SUZY.Q
  
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