Orange Rolls

from Carolyn Klein

1 ½ cup scalded milk

½ cup butter

1/3 cup sugar

1 tsp. salt

Put butter, salt and sugar in large bowl  (slice up the butter).  Pour scalded milk over and stir until the sugar is dissolved.  This cools it down enough to add:

2 beaten eggs

2 TBSP orange zest (optional)

½ cup orange juice (because the glaze uses concentrate, I use the concentrate for this as well.  ¼ cup concentrate with ¼ cup water.)

2 TBSP quick rise yeast

With a hand mixer or whip, beat well, and add 4 ½ cups flour  - 1 cup at a time.  The last cup will have to be stirred in by hand.  This makes a soft, sticky dough.  Let rise in a warm place until doubled in bulk, about 30-45 minutes.

Divide dough into ½ for 24 rolls or 1/3 for 36 rolls.  Roll out on floured surface into a fairly thick circle.  Pour melted butter over and spread around, then using your buttered hand, butter your large cookie sheet.  Using a pizza cutter, cut in half, in half again, then each triangle into 1/3 (so you have 12 pizza shaped wedges).  Roll up from wide end and place on sheet.  Let rise until doubled again.  This will take 15-20 minutes only.

Bake until a tiny bit of golden brown is on top.  Do not brown.

Glaze with powdered sugar thinned with orange juice concentrate until thin enough to pour over hot rolls.

Bake 375 for 12 – 15 minutes.  Remove from oven and pour glaze over, spreading out with back of a spoon. 

This is a Klein Family Favorite!