Serves: 10
Total Calories: 559
Dough:
In a large bowl stir together yeast, sugar and water. Let stand until foamy, about 10 minutes. In a large bowl, mix the egg, oil milk, salt and potato flakes. Add yeast mixture to egg mixture. Gradually add flour working into soft dough. Knead dough. Grease bowl. Add dough, turning to coat entire surface. Cover and let rise in warm, draft-free, area until doubled in volume, about 1 1/2 hours.
Filling:
Beat butter and sugar to blend well. Stir in orange zest.
Glaze:
Beat all ingredients together, except for the almonds.
Assemble:
Roll dough out on generously floured surface to a 10" by 16" rectangle. Spread filling evenly over dough. Roll dough up into a cylinder, as for jelly roll. Cut into triangle wedges place in Dutch Oven points in center. Set aside to raise until near double. Bake at 400°, for about 30 minutes. Glaze while still warm. Sprinkle almonds on top of bread.
This Orange Rolls recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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