Orange Rolls

Filling:
1/3 c. melted butter
1/2 c. sugar
1 orange rind, grated


Mix all ingredients


Rolls:

2 tsp. yeast
1/4 c. warm water
3 eggs, well-beaten
1/2 c. shortening
1/2 c. sugar
1 c. warm water
4 1/2 c. flour
2 tsp. salt


Soften yeast in the 1/4 c. warm water. In a large bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. of the flour, salt, and softened yeast. Beat until smooth. Add remaining flour; blend well. Cover and allow to rise until double. Punch down and refrigerate overnight. 3 hours before baking, divide dough in halth. Roll each half into a rectangle 1/2 inch thick. Sprea orange mixture evenly over dough. Roll up jelly roll style and cut into 1-inch slices.


Option 1: Place into greased muffin tins (each 1-inch slice in one muffin cup). Let rise. Bake at 400* for 12-15 minutes. This method is great for sweet dinner rolls.
Option 2: Place on greased cookie sheets with the edges touching. Let rise. Bake at 400* for 12-15 minutes (like cinnamon rolls). Top with icing.

Megan Hambly