YIELD Makes 12 large rolls
|5||tablespoons butter, softened, divided|
|3/4||cup orange juice, at room temperature*|
|3||cups bread flour|
|1/4||cup granulated sugar|
|1||tablespoon poppy seeds|
|2||teaspoons active dry yeast|
|1||cup powdered sugar|
|4||teaspoons pulp-free orange juice|
|3/4||to 1 teaspoon grated orange peel|
Bread Machine Directions
- Reserve 1 tablespoon butter; cut remaining butter into small pieces. Measuring carefully, place all dough ingredients except reserved butter in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. (Do not use delay cycle.) Lightly grease 13X9-inch baking pan; set aside.
- When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Divide dough into 12 equal pieces. Shape each piece into 10-inch rope; coil each rope and tuck end under coil. Place in prepared pan. Melt reserved 1 tablespoon butter; brush over rolls. Cover with clean towel; let rise in warm, draft-free place 1 to 1-1/2 hours or until doubled in bulk.
- Preheat oven to 350°F. Bake rolls 20 minutes or until golden brown. Remove to wire rack; let cool.
- For icing, combine powdered sugar, orange juice and orange peel in medium bowl until smooth; spread icing over rolls.
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