Orange Rolls

My mom makes these every year. I meant to make them this year but it didn't happen, yet. They are a lot of work but worth every bite.

Orange Rolls

Katherine Conger, Seattle Stake

Part I ingredients:

1 ½ tablespoons dry yeast (each paper packet is 1 tablespoon, so 3 packets will make a double batch of rolls)

1 cup warm milk (powdered milk in warm water works well, or heat regular milk in microwave. Don’t boil it though. If it gets hot, let it cool until warm so it won’t kill the yeast.)          

3 tablespoons melted butter, cooled to “warm”

½ cup sugar

1 ½ cups flour

3 eggs, well beaten

Sprinkle yeast on top of warm milk. Let sit until nearly dissolved, then stir it.

Stir in melted butter and beaten eggs, then sugar and flour. It will be “sponge-y”. Let rise for 2 hours.

Part II:

Stir 1 teaspoon salt into 3 cups flour and add to dough. Stir and knead well. Let rise until light (about 2 hours).

Divide dough into 2 parts for easy handling. Roll 1 part into a rectangle 1 inch thick. Spread with half of the filling below:

Part III:

Stir together the following:

grated rind of 1 orange (don’t peel it first; it’s much easier to grate while still on the orange. Then eat or juice the orange. Mmmmmmm.)

½ cup sugar

6 tablespoons of soft butter (not melted)

Roll up into a long roll, then slice 1 ½ - 2 inches thick. Place in greased muffin pans or on greased cookie sheet. Repeat process with second half of dough.

Let rise until doubled, about one hour. Bake approximately 10 minutes in pre-heated oven (375 degrees F). Watch them closely.