Orange Rolls

Since it's one week until Thanksgiving, I thought I would publish one of our favorites for Thanksgiving dinner-Orange Rolls. I don't know how many years ago I started making them but it just isn't Thanksgiving without them. Well, maybe not everyone really loves them-but I do!

Out of This World Rolls

2 Tbl. dry yeast
¼ cup warm water
3 eggs, well beaten
4 ½ cups flour
1 cup warm water
½ cup shortening
½ cup sugar
2 tsp. salt
Butter

Soften yeast in ¼ cup warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2 ½ cups flour, 1 cup warm water, shortening, sugar and salt in a large bowl. Beat until smooth. Add remaining flour to make a soft dough. Cover. Let rise until double in bulk. Punch down and refrigerate overnight. Three hours before baking, roll out as desired. For dinner rolls, divide dough in half. Roll each half into a ½” thick rectangle. Spread with butter. Starting with the long side, roll up jelly-roll style. Cut in 1" slices. Place in greased muffin tins, cut side down. Cover. Let rise 3 hours. Bake in 400˚ oven for 12 to 15 minutes. Yield: 2 ½ dozen rolls.

For Orange Rolls

½ cup butter, melted
2/3 cup sugar
Zest of 1 orange

Combine ingredients and spread on dough instead of butter. Handle as above. Use the aluminum foil baking cups to line muffin tins-keeps orange rolls from sticking.