In a large bowl, dissolve yeast in lukewarm water; beat eggs. Blend in eggs, sugar, margarine, warm water, salt and flour; mix until smooth. Knead about 5 minutes until dough is smooth. Place dough in lightly buttered bowl; turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough and place in refrigerator for up to 5 days.
Two hours before serving, generously grease muffin pans. Punch down dough and let stand 10 minutes. On a lightly floured surface, roll out dough to a 10x20 inch rectangle. Brush with Orange Margarine. Cut into 20 (1x10") strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans.
Cover and let rise again until doubled in bulk, about 30 minutes. Preheat oven to 350 degrees; bake 10-15 minutes, until golden brown. Prepare orange glaze and brush on while rolls are still warm.
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Serving Size: 1 Dozen (1240g) | ||
Recipe Makes: 2 | ||
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Calories: 4040 | ||
Calories from Fat: 1388 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.2g | 206 % | |
Saturated Fat 33.5g | 168 % | |
Monounsaturated Fat 69.3g | ||
Polyunsanturated Fat 40.6g | ||
Cholesterol 1586.2mg | 488 % | |
Sodium 1860.2mg | 64 % | |
Potassium 1198.1mg | 32 % | |
Total Carbohydrate 585g | 172 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 572.3g | ||
Protein 87.2g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4040
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