---------- 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
 
-----