Bolas - hungarian sweet rolls
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Bolas - hungarian sweet rolls
  Hungarian    Sweet    Rolls  
Last updated 6/12/2012 1:09:40 AM. Recipe ID 36686. Report a problem with this recipe.
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      Title: Bolas - hungarian sweet rolls
 Categories: Breads
      Yield: 18 Servings
 
           Stephen Ceideburg
      1 pk Dry active yeast
    1/4 c  Warm water (110 to 115
           -degrees)
      1 c  Milk
    1/2 c  Granulated sugar
    1/3 c  Butter or margarine
    1/2 ts Salt
      2    Eggs at room temperature,
           -slightly beaten
  4 1/2 c  Sifted all-purpose flour,
           -divided
  1 1/2 c  Firmly packed brown sugar,
           -divided
    1/2 c  Currants
    1/2 c  Chopped pecans
      1 ts Grated lemon zest
      1 ts Grated orange zest
    1/4 c  Orange juice
 
  In a small bowl, stir yeast into warm water and set aside.
  
  Warm milk and pour over sugar, butter and salt in large bowl; cool to
  lukewarm.
  
  Blend in eggs and yeast mixture, then add 4 cups flour and stir to
  make soft dough. Turn out on floured board, knead remaining flour
  into dough, and knead until smooth and satiny, about 5 minutes. Place
  in greased bowl, turning once to grease top. Cover and let rise in
  warm place until double, about 1 hour.
  
  Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 cup of the
  brown sugar, currants, pecans, lemon and orange zest; sprinkle evenly
  over dough.
  
  Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2
  inch pieces.
  
  In pan, combine remaining 1 cup brown sugar, and orange juice; cook
  over medium heat, stirring occasionally, until mixture boils and
  sugar melts.
  
  Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9
  pinwheels of rolled dough in each pan. Cover and let rise until
  doubled, about 45 minutes.
  
  Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly
  browned. Invert onto heated platter and serve.
  
  Adapted from Sunset magazine, February 1967.
  
  From the Oregonian's FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg
  




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Recipe ID 36686 (Apr 03, 2005)

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