When the Walter women prepare orange rolls for the Hutterites at Surprise Creek Colony (see photograph on page 124 of the June issue), they cook for more than a hundred people at a time. Annie Marie Walter has scaled down their recipe so that you can try it on your own colony of friends and family.

Surprise Creek Orange Rolls

Dough:
1 tablespoon yeast
6 tablespoons sugar
6 tablespoons water
3 cups flour (plus about 1/2 cup additional)
a little more than half a cup (9 1/2 tablespoons) sour cream
1/3 teaspoon salt
2 eggs
6 tablespoons softened butter

Mix one tablespoon sugar with yeast. Add water, let stand 10 minutes. Mix in 3 cups of the flour and the rest of the ingredients. Then add more flour as needed to form dough. Let rise two hours. Divide the dough into two portions.

2 tablespoons melted butter
5 tablespoons grated orange rind
14 tablespoons sugar
14 tablespoons grated coconut

Roll each portion of dough into a 12-inch (30-centimeter) circle. Brush each with one tablespoon melted butter. Mix together orange rind, sugar, and grated coconut and spread one cup on each portion. Starting at one side of the circle, roll each portion into a cylinder. Lay each inside a 9-inch (22-centimeter) pie plate, bending to form a circle around the edge of the pie plate. Cut into 12 wedges. Let rise one hour. Bake at 350-375 degrees F for 20 to 25 minutes. Remove from oven and pour on glaze.

Glaze:
6 3/4 tablespoons sour cream
4 1/3 tablespoons orange juice
3 1/3 tablespoons butter
3/4 cup sugar
Combine all ingredients in a saucepan and bring to a boil. Boil for three minutes, stirring occasionally.

Yields 24 rolls.

—Brad Scriber