Dinner Rolls/ Orange Rolls

Dinner Rolls/Orange Rolls
Julie E. Ward

½ cup warm water
Pinch of sugar
2 pkgs. Yeast
½ cup butter
½ cup butter flavor Crisco
2 t. salt
¾ cup sugar
1 cup boiling water
4 eggs, beaten
1 cup warm milk
8 ½ cups flour

Mix the warm water, yeast, and a pinch of sugar in a bowl. Set aside until foamy. Cream the butter, Crisco, salt, and sugar. Add the boiling water; mix until dissolved. Cool to 105-115 degrees. Beat in yeast mixture, eggs, and warm milk. Beat in flour. Knead until silky, approximately 5 minutes. (The Bosch works great.) Add more flour if necessary. Form into a ball. Put smooth side down into well greased bowl. Cover with plastic wrap or clean dry towel. Let rise until ball doubles in size, approx. 2 hours. Punch down, divide into 4 balls. Roll each ball on a floured surface into about a 14-inch circle. Brush surface of dough with softened butter. Cut into 12 pie-shaped pieces with pizza cutter. Roll from large end to small. Place on a greased cookie sheet with the point tucked under. Let rise covered with a cloth until double in size (approximately 2 hours). Bake at 400 degrees for 10-12 minutes.







Orange Rolls:

Sugar cubes
1 can orange juice concentrate
1 box powdered sugar
½ cube butter, melted
Pinch of salt
Orange rind, grated
1 t. vanilla
Make and roll out dough according to instructions on dinner rolls. Before rolling up each roll, soak a sugar cube in the orange juice concentrate for 15-20 seconds. Place the sugar cube at the large end of the dough and roll up. Cover, let rise and bake as above. While baking, mix the rest of the OJ concentrate, powdered sugar, butter, salt, orange rind, and vanilla to make a glaze. Drizzle glaze over rolls while still warm.