Cooking With Sarah

Cooking with Sarah is a weekly column featuring recipes submitted by readers.

This week’s recipe for orange rolls was found in the Jan. 15, 1948, edition of The Herald in an ad for Centennial Silk Sifted Flour.

Ingredients

Two cakes of compressed yeast

One large orange

Warm water

1/2 cup sugar

1/4 cup melted shortening

1 1/2 teaspoon salt

2 eggs

4 1/2 cups flour

Grated orange rind

1/4 cup melted butter

Dissolve yeast in juice of one large orange, plus enough warm water to make 1 cup of lukewarm liquid. Add 1/4 cup sugar, melted shortening, salt, eggs and flour.

Turn out on floured board, knead until smooth and elastic. Let rise until doubled. Roll into rectangular shape and spread with filling made from grated rind of 1 orange, melted butter and 1/4 cup sugar.

Roll up like jelly roll. Cut in one-inch pieces. Place in greased muffin tins. Let rise until light. Bake at 425 degrees for 15 minutes. To submit a recipe, e-mail it to sthomas@cdapress.com or stop by The Herald office.

Until next week, happy cooking!