Orange Rolls

Grandma Theobald's ORANGE ROLLS

SCALD then let cool: 1 C. milk
1/2 C. butter
1/2 C. sugar

DISSOLVE together: 1/3 C. warm water
1 yeast cake
1 tsp. sugar (let mixture rest about 5 minutes)

Add yeast mixture to COOLED MILK mixture (milk should be cooled enough so
"NOT" hot to the touch) I put the milk in a bowl and then set the bowl in a
larger bowl of ice to cool the milk faster. If the milk is "too" hot it will
kill the yeast and your dough will not raise!

Add 2 beaten eggs and 4 C. flour and stir. ( I add about 1/2 Cup more flour
is dough seems too sticky)

Cover dough with a dish towel and let rise until double in size.

Roll out dough to 1/2 inch thickness. (like you would for cinnamon rolls)
Spread orange sauce over evenly, roll up and slice about 1 inch thick.
Place in greased muffin tins to bake. Let rolls rest about 1/2 hour before
baking.



ORANGE SAUCE:

GRATED RIND OF 2 ORANGES OR 2 TLB.
1/2 C. BUTTER
1 C. SUGAR

Cook in small skillet, let sauce bubble 1 minute, then pour immediately over
dough. Bake 350 degrees 15-20 minutes (makes 24)