Orange Rolls

This is Sabrina's recipe - it has been made for my seminary classes over the years and enjoyed. If you ask Bethany, she would tell you they are the best.

2 C scalded milk ( cooled sightly) - I just put the milk in a pan on the stove to warm for a few minutes - no boiling

1 C sugar

1/2 C oil

3 tsp. salt

Mix ingredients together and stir until sugar is completely dissolved. (I just used a big wooden spoon)

7 1/2 C flour

2 eggs

1/2 C tepid water (warm to the touch)

3 yeast packets

Add 2 cups flour to the 1st mixture and mix well. Add 2 slightly beaten eggs and mix well. Dissolve yeast packets in 1/2 C water. Once this has become bubbly, add yeast mixture to the flour/sugar mixture. (if it does not bubble, your yeast is old and start with some fresh yeast) Add up to 5 1/2 C flour and mix. Let rise 1 to 1 1/2 hours (to double), batter will be sticky.

Here you can choose to make cinnamon rolls or crescent rolls - (roll out on a floured smooth surface)

Cinnamon rolls:

Divide into 3 parts, roll each part flat and spread into a rectangle and spread 1/3 of the following mixture on it. Roll up into a tube and slice about 1 inch apart using a piece of thread and lay on a pam sprayed cookie sheet. Let rise 1/2 to 1 hour.

Crescent rolls:

Divide into 6 parts . Roll each part into a circle and spread with 1/6 of the mixture. Cut into 8 parts with a pizza cutter and roll up like crescent rolls. Place on a pam sprayed cookie sheet. Let rise 1/2 to 1 hour.

Mixture -

1/2 C butter (melted)

1/2 C sugar

1/2 C brown sugar

grated rind of 1 large orange

Mix until spreadable. After rolls have risen, bake at 375 degrees for 8 to 12 minutes. Glaze while hot.

Orange Glaze

2 1/2 C powdered sugar

1/2 C butter (melted)

juice of 1 orange

1 tsp. vanilla

Mix until smooth, spread over very warm rolls. Makes about 4 dozen rolls.

Yum!