Orange Rolls

 I'm surprised I haven't posted these.  I love orange rolls, and with fresh oj in the dough it's a winner and hard to mess up.  Shape how you want at the end, but I love the traditional knots and they do look impressive.  I think they last about a day so I'd freeze and unthaw if you want to eat days later or have excess, or add dough enhancer to your dough to extend their life.

These I got from Olivia's aunt Kris Coleman

INGREDIENTS:

1 pkg. yeast (1 T.)

1/4 cup water (dissolve yeast in water, add a couple Tbsp. sugar & let sit to help yeast.)

1 C. scalded milk, cool to luke warm (I usually put scalded milk in a smaller bowl, and set that bowl in a larger bowl of ice to cool down faster)

1/2 cup shortening

1/3 cup sugar

1 tsp. salt

2 eggs

2 tsp. grated orange peel (zest)

Juice of 1 orange (1/2 cup)

2 cups flour (plus 3-3.25 more cups)

GLAZE:

2 cups powdered sugar

2 tsp. orange peel

4 Tbsp. juice from orange

combine all - glaze ingredients brush on rolls

Combine all to yeast.  Stir until smooth.  Add 3-3.25 more cups of flour by kneading. (I use my bosch...)  Let Rise until it doubles in size - a few hours.

Then roll out dough and cut into 1 inch strips.  tie in knots (fun part)  Let Rise

Bake 350 for 10-12 minutes

Delicious hint of orange and fancy look

I love to make around Easter or Christmas, brunch, new baby etc. . . I usually double the recipe as it's always nice to have extras on hand to pass around/freeze etc.