ORANGE ROLLS
Mix and set aside:
1/2 c. warm water
2 tbsp. yeast
Beat:
3 eggs
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
Add:
1 c. warm water and yeast mixture
Gradually Add:
4 1/2 c. flour.
Pour dough into greased bowl and cover with plastic. Rise 1 hour and refrigerate over-night. 2 1/2 hours before baking roll out in long jelly roll.
Spread with:
1/2 c. soft butter
3/4 c. sugar
1 grated orange rind.
Roll dough, and cut like cinnamon rolls (use floss or string). Put rolls in greased muffin tins and raise 2 hours. Bake at 350 for 10-12 min. Let sit 1 min and frost.
Frosting:
1 cube butter
Vanilla
2 tbsp orange juice
1/2 bag powdered sugar
Milk
Haylee’s Note:
I got this recipe from my mom who got it from her friend Shelley Davies. These are DELICIOUS!! I love these! We have these every year for Easter, and this was my first time making them. I love these because they can be for breakfast, dessert, as side, or anything else! One tip my mom taught me is to pinch the bottoms of the rolls closed before baking them, that way all of the gooey stuff doesn’t come out. Here are a few extra pictures to help explain the process. The process is very similar to the cinnamon roll recipe.
Roll out dough
Rub with butter, sprinkle on sugar and orange zest
Roll into jelly roll
Cut with string
Put rolls into muffin tins
Bake and frost
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