MOM'S ORANGE ROLLS
- Cooking Time: 8 - 10 minutes
- Servings: 2 dozen
- Preparation Time: overnight
- THE DOUGH
- 1 cup butter-flavored Crisco
- 3/4 cup sugar
- 2 t salt
- 1 cup boiling water
- Instant yeast
- 4 eggs
- 7 1/2 cups all-purpose flour
- 1 cup cold water
- THE ORANGE SPREAD
- 1 cup sugar
- 3/4 cup soft butter or margarine
- rind from 2 large or 3 medium oranges
In a mixing bowl combine shortening, 3/4 cup sugar, salt, boiling water.
Allow water to cool.
Mix until combined.
Stir in yeast.
Alternate adding 1/4 cup cold water with 2 cups of flour while mixer running, using dough hook. Dough should be very sticky once all flour is added.
Move dough to well greased bowl.
Cover dough with greased plastic wrap and place in refrigerator to rise over night.
Combine the sugar, butter or margarine and orange rind and mix well.
Roll out the dough into a triangle on a well-floured surface until it is about 1/4-inch thick.
Spread the orange spread on the dough leaving a 1-inch margin on all sides.
Begin rolling from the long side until reaching the other side.
Pinch the loose end to the roll.
Slice the roll into 1 1/2 inch slices.
Place slices in well-greased muffin tins.
Allow to rise covered for 2 hours or until double in size.
Bake at 350 degrees for 8 - 10 minutes.