Can you keep a secret? I've got the recipe for the original Crumpet Tea Room's Orange Rolls and I just can't keep it to myself any longer! They foolishly put it in a cookbook called
"Crumpet Tea Room: A Unique Collection of Mealtime Treasures" ...
along with several of their most requested recipes...like their heavenly chicken salad.
The original Tea Room opened in 1972 at the corner of 1st and Elm in a building that was built in 1862. Historic downtown Rogers is Small Town America at it's best! Turn of the century architecture, brick streets, a farmer's market twice weekly in the summer months, coffee shops, cupcake bakeries, old fashioned candy stores and yes... even an English tea room!
The dining rooms are throughout the building, upstairs and down, and all have a different theme. Eclectic and unique, the tables are set with old sugar bowls and mix and match dishes and silverware. The rooms are like Great Aunt Ruth's house, Victorian and pink or Grandma Betty's with cheery calico curtains and an old Emerson radio on the buffet.
The old tearoom closed a few years ago, replaced by a new restaurant...
The Tea Room at Vinson Square.
Offering the same homemade quiche, stuffed potatoes, fruit salad with poppy seed dressing, chicken salad to die for AND the heavenly Orange Rolls!
Crumpet Tea Room Orange Rolls
2 1/2 c. hot tap water
1/2 c. melted shortening
2 c. flour
2 t. salt
1/2 c. powdered milk
1/2 c. sugar
3 heaping T. fast active dry yeast
6 c. flour
In large mixing bowl, add the first 3 ingredients. Mix for two minutes with dough hook beater. Add next 4 ingredients and continue to blend. Slowly add remaining flour until mixture is blended well and not sticky to the touch. Cover and let double in size. Punch down and roll dough out long and narrow to 1/4 inch thick. Spread thin layer of orange frosting over dough. Roll up and cut in 1 1/2 inch rolls. Place in greased pans. Let rise to top of pans and bake at 375 degrees for 18 minutes or until golden brown. Makes 20 large rolls.
1 c. soft margarine
2 c. granulated sugar
Cream margarine in mixing bowl until soft and smooth. Add sugar, juice from one orange and grated peel of orange. Blend well.
4 c. cooked chicken, shredded
1 1/2 c. celery, diced
1/2 c. sweet relish
4 eggs, hard boiled and diced
3/4 c. Miracle Whip (or enough to moisten mixture)
Combine all ingredients and mix well. Serve with tossed salad, fresh fruit or in a sliced croissant.