REFRIGERATED ORANGE RASPBERRY OR

BLACKBERRY ROLLS

1 c. Shortening                                                          ½ c. Warm water

¾ c. Sugar                                                                  4 Eggs

2 tsp. Salt                                                                   7 ½ c. Flour

1 c. Hot water                                                            1 c. Cold water

2 Tbsp. Yeast

Orange Mix:

1 c. powdered sugar                                                  

Grated rind of 2 Oranges (If making Blackberry Rolls, use Lemon rind)

¾ c. Butter                                                                

2 cups or more of Raspberries. Depends on your taste.

     Put shortening, sugar and salt into a large bowl.  Add 1 cup hot water and stir. 

Cool.  Soften yeast in lukewarm water.  Add yeast to cooled mixture.  Add eggs.

Then add flour and cold water alternately.

Mix with a mixer (Will be sticky).  

Put into Large Bowl. Lightly spray with Pam spray, cover with plastic wrap and

refrigerate overnight.

Roll out about ½ inch thick. Spread with Berries and Orange rind mix. Roll up and

cut about 1 ½ inch thick. Place onto greased 9 x 13 pan or ½ sheet pan. Let rise

1 ½ hours or until double in size.

Bake at 425 deg for 8 to 10 minutes.

Makes 1 to 2 dozen rolls.

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