|1 loaf||Bridgford Frozen Ready-Dough®, thawed and divided into 16 equal pieces or|
|16||Bridgford Frozen Parkerhouse Style Rolls, thawed or|
|8||Bridgford Frozen White Rolls, thawed and each roll divided in half|
|¼ cup||melted butter|
|½ cup||granulated sugar|
|1 tbsp||fresh orange zest (zest is the fresh gratings of the outermost layer of the orange peel)|
Lightly grease 4 mini loaf pans*. On a lightly floured surface, using lightly floured hands, shape each piece of dough into a ball. Set aside. In a medium size bowl, mix together sugar and orange zest. Dip each dough ball into melted butter and roll in the sugar/orange mixture. Place 4 coated dough balls in each loaf pan. Let rise until double in size. Bake in a preheated 375° oven for 15-20 minutes or until golden brown and loaf sounds hollow when tapped gently on top. Remove from oven and invert pan upside down on cooling rack (place a sheet of foil under the cooling rack to catch all of the drips of syrup). Remove pan (loaf should be upside down). Let cool. If desired, drizzle with orange glaze (2 cups powdered sugar mixed with 2 tablespoons orange juice).
*Dimensions of mini loaf pan 5¾ x 3”Print Recipe