orange rolls.

photo credit

Orange Rolls from Jocelyn:

2 cups milk

1/2 cup water

1/2 cup sugar

1/2 cup shortening/butter

2 tsp salt

Measure into sauce pan and warm on medium until it steams. Pour into a large bowl. Cool to lukewarm.

2 T (or 3 pkg) dry yeast

1/2 cup very warm water

2 eggs, lightly beaten

7 cups flour

Dissolve yeast in warm water.

When milk mixture is lukewarm add 3 cups flour and beat until smooth. Then beat in the dissolved yeast and eggs. Add remaining 4 cups flour, stirring in 2 cups at a time. Cover and let rise until double (about 1 hour or less!) Turn out onto lightly floured surface and knead lightly, using only enough flour to prevent dough from sticking.

Divide dough in half and roll into long rectangle. Spread with 1/2 the filling and roll up from the long side. Cut about 1" thick and place in lightly sprayed muffin tins. Let rise 3/4-1 hour. Bake at 375 degrees for 10-12 minutes. Remove immediately and place on cookie sheets to cool. Drizzle with glaze.

Orange Filling:

Grated rind of three oranges

1.5 cups sugar

8 T butter, melted

Glaze:

3 cups powdered sugar

3 T melted butter

a dash of salt

a little orange rind

orange juice to make drizzle consistency