“Light, airy, yeasty sweet rolls. I found this recipe in the R.S.V.P. section of Bon Appetit.(Nov. 1985). This is a recipe from the All Steak! Restaurant in Cullman, Alabama.”
3hrs 30mins
48 rolls

Ingredients Nutrition


  1. For dough: Crumble yeast into large bowl. Stir in water and sugar. Let stand until foamy, about 10 minutes.
  2. Stir shortening, egg and salt into yeast mixture. Add flour 1/4 cup at a time, stirring until mixture is smooth. Grease bowl. Add dough, turning to coat entire surface. Cover and let rise in warm drat-free area until double in volume, about 1 1/2 hours.
  3. For filling: Beat margarine and sugar to blend well. Stir in orange peel.
  4. To assemble: Roll dough out on generously floured surface to thickness of 1/16 inch. Spread filling evenly over dough. Roll dough up into tight cylinder, as for jelly roll. Cut into 1 1/2 inch thick slices. Set each slice in paper muffin liner. Arrange on baking sheet. Cover with towel and let rise in warm draft-free area 30 minutes.
  5. Preheat oven to 400°F Bake rolls until lightly browned on top, about 12 minutes.
  6. Watch closely, bottom of rolls will burn if over cooked.

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