Orange Rolls

1 pkg active dry yeast

1 cup water

1 cup scalded milk

1/2 cup shortening

1/3 cup sugar

1 tsp salt

5-51/2 cups flour

2 beaten eggs

1/2 cup orange juice

2 T. grated orange peel

• In a small bowl, soften yeast in warm water.
• In a mixer blend scalded milk, sugar, shortening, salt; cool until lukewarm.
• Stir in 2 cups flour. Beat well. Add eggs, mix well. Stir in yeast mixture. Add orange juice, orange peel, and enough of the remaining flour to make a soft dough.
• Let dough rest 10 minutes and then knead 5-10 minutes on lightly floured surface until smooth and elastic.
• Place in lightly greased bowl, turning once. Cover with warm, damp cloth.
• Let rise until dough is double in bulk, 1-2 hrs.
• Roll into rectangular shape and spread *orange filling over the top. Roll up like a jelly roll, slice, and place individual rolls on a pan. Let rise for about 1 hour. Bake 12-15 minutes, 425 degrees. While warm, drizzle with glaze.

*Orange filling (make the filling while the dough is rising the first time in order to allow flavors to mingle)

1/2 cup butter

1/2 cup sugar (brown sugar is the best)

grated peel of one large orange.

**Glaze

2 cups powdered sugar.

1/4 cup hot water (I like using part orange juice for this)

1 tsp. butter