Grandma's Orange Rolls
  • Cooking Time: 20
  • Servings: 24
  • 2 pkg active dry yeast
  • 1/2 cup warm water (110º to 115º)
  • 2 cup warm milk (110º to 115º)
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 2 teaspoon salt
  • 2 eggs, lightly beaten
  • 7 to 8 cups all-purpose flour
  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 4 Tablespoons grated orange peel
  • GLAZE:
  • 2 cup confectioners’ sugar
  • 8 teaspoons butter or margarine, softened
  • 8 to10 teaspoon milk
  • 1 teaspoon lemon extract
  1. In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend.
  2. Stir in enough flour to form a soft dough.
  3. Knead on a lightly floured board until smooth and elastic, about 6-8 minutes.
  4. Place in a a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down; divide in half.
  6. Roll each half into a 24-in x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end.
  7. Cut each into 12 rolls. Place in two greased 13-in x 9-in. x 2-in. baking pans.
  8. Cover and let rise until doubled, about 45 minutes. Bake at 350º for 20 minutes until lightly browned. Mix glaze ingredients; spread over warm rolls. Yield: 24 rolls.