Recipes

M E P N

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Ingredients

1 1/2 packages dry yeast
1/4 cup warm water
1/2 cup shortening
1 cup apple juice
1/3 cup sugar
1 1/2 tsp. salt
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, mixed together.
4 cups flour
1 cup light brown sugar, firmly packed
2 1/2 tsp. ground cinnamon
zest from 1 medium-size orange
1 1/2 T. milk-free margarine, melted

Directions

Put yeast in small bowl. Slowly pour warm water over it and let stand 10 minutes. Lightly oil large bowl. Set aside. Place shortening in separate large bowl. Set aside. Microwave apple juice 2 minutes on high. Pour over shortening. Stir in sugar and salt. Allow to cool to lukewarm. Add dissolved yeast; and water, oil, and baking powder mixture. Add flour, 1 cup at a time, beating after each addition. On lightly floured surface, knead dough until pliable. Place dough in oiled bowl. Let rise 1 1/2 hours. In small bowl, combine brown sugar and cinnamon. Stir in orange zest. Set aside. Punch dough down and divide in half. Roll each half into a rectangle 1/2 inch thick. Brush with melted margarine. Sprinkle with brown sugar mixture to form a thick layer. Roll up jellyroll style. Cut into 1 1/2-inch thick slices. Grease round cake pan and arrange slices to fill pan, pressing rolls down if needed. Let stand 1 hour. Preheat oven to 350°. Bake 15 to 20 minutes. Immediately remove from pan. Spread tops with Citrus Glaze. To make Citrus Glaze, combine 1 cup confectioners sugar with 5 tsp. of orange juice. Spread on top of rolls.

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