Orange Rolls

My mother, Carol, is known for her mouth watering orange rolls. They are a must for Thanksgiving dinner.

4 1/2 t yeast

1/2 c warm water

1 T sugar

mix in bosh and let proof. This takes about 20 min. The yeast becomes active and looks bubbly.

Add 1/2 c scalded milk (cool before adding), 1/2 c sugar, 2 t salt, 2 beaten eggs, 1/2 c oil, 6-7 cups flour (add flour one cup at a time keeping dough light & sticky but workable). Rise until double approx. 30 min. I take mine out of the bosch and put it in a large mixing bowl greased with oil and place a towel on top to let it rise. Once it has risen, roll dough into a rectangular shape (approx 12 in wide) on greased service. My mom said the secret is to keep the dough light so roll it out on oil rather than flour. Use oil on your hands to keep dough from sticking to your hands. Brush filling onto dough spread evenly including the edges. Use a pizza cutter to cut the rectangle in half lengthwise to get two rectangles 6 in wide. Use pizza cutter and cut diagonal lines across both rectangles working from the bottom to the top. This makes triangles. Roll from the widest end with the skinny point ending on top. Place on cookie sheet lined with parchment paper. Let them rise again. Once doubled in size bake on 350 for 8-12 min.

Filling

1/2 c sugar

1/4 c butter

2 tsp orange peel

Remove rolls from oven and drizzle with icing. Lift each roll of pan with spatula.

Icing

1 tsp orange peel

2 T frozen orange juice

1 c powder sugar

Serve warm.