The Best Orange Rolls Ever!

Thanksgiving in our house means two things. Apple Pie and Orange Rolls. These recipes have been handed down in my mother's family, and have now found themselves lodged in the hearts (and stomachs) of my husband's family.

Since I HAD to have pictures, I HAD to make these rolls early this year. Shucks.

These rolls are easy, but time consuming, as they have to sit and rise many times. Allot a few hours for completion!

Grandma Melita's Orange Rolls

2 packages dry yeast (4 1/2 tsp.)

1/2 cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes.

1 cup scalded milk

1/2 cup butter

 1/2 cup sugar

3 eggs, beaten

5 cup flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast mixture, eggs and 1 cup of flour. It will be a very loose "dough".

Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp. salt. Add to dough.

Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until dough doubles in size.

While the dough is rising, mix the Orange Filling.

ORANGE FILLING

1 cup butter, softened

1 1/2 cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle, 1/4 to 1/2 inch thick. 

Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut horizontally into 1" thick slices. Place in well-greased muffin tins. Let rise until rolls double.

Bake 10 minutes at 400. Makes 3-4 dozen rolls!

Eat one (or two) right away! I recommend re-heating before serving, for maximum gooeyness!