Hill country orange rolls

3 Dozen

Ingredients

Quantity Ingredient
2 tablespoons Dry yeast; 2 pkg
½ cup Lukewarm water
2 Eggs; beaten
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Grated orange rind
½ cup Milk
½ cup Lukewarm orange juice
2 tablespoons Butter; melted
4½ cup Flour (4-1/2 to 5 cups)
4 tablespoons Melted butter
2 cups Powdered sugar
1 tablespoon Grated orange rind
4 tablespoons Orange juice

Directions

MM FORMAT BY MARY ANN YOUNG

TOPPING

Dissolve yeast in lukewarm water. Combine eggs, sugar, salt and 1 tb grated rind and add to yeast mixture.

Scald milk and cool to 115-120 degrees. Add cooled milk, ½ cup lukewarm orange juice, and 2 tb melted butter to yeast mixture.

Slowly add 4-½ cups flour until a soft dough forms. If dough is still sticky, knead in a small amount of additional flour. Place dough in a large buttered bowl. Cover and allow to rise in a warm place until doubled - about 1-¼ hours.

When doubled, punch down and turn out onto lightly floured board. Roll dough ½ inch thick and brush with melted butter. Roll up jelly-roll fashion and slice ½ inch thick. Place slices in greased muffin tin or side by side on baking pan. Cover and let rise again until doubled ~ about 45 minutes.

Bake at 350 degrees for 15-20 minutes.

Ice with mixture of the powdered sugar, 1 tb grated rind and 4 tb orange juice.

These are EXTRA, EXTRA SPECIAL!!

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