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11-19 Grandma Sharon's Orange Rolls

My mom has made these rolls as long as I can remember. I used to try to take an entire one before they were even baked because I loved them so much. Most of the time my mom would give me one of the small, uneven ends but once in a while I succeeded in sneaking a whole roll. These are the labor intensive ones but they are fun to make with someone, especially for Thanksgiving. I am looking forward to making these with you next week!

These can also be easily changed into cinnamon rolls by using a different filling. I will include it at the end.

In small saucepan, scald:
1 c milk (heat until bubbly but NOT boiling - watch carefully)
Let milk cool then add to a large mixing bowl along with:
1/2 c sugar
3 T unsalted butter, melted
3 eggs, beaten
1 pkg or 2 1/4 t dry yeast
1 c sifted flour
Beat well then let rise, covered with a clean dish towel, in a warm place for 2 hours.

Then add in
1/2 t salt
3 c flour, 1 c at a time
Kneading as you go.
Knead into soft dough and let rise to double in size.
Divide in half and roll out one half to 1 inch thick rectangle.
Spread filling (see below for filling) on and roll. Cut roll into one inch pieces and place into greased or papered muffin cups.
Makes about 2 dozen (depending on how many dough stealers you have).
Let rolls rise again until double in size then bake at 400 degrees for about 10-15 minutes. Watch carefully as they brown quickly. Remove from pans immediately and they are best when eaten then as well.

Orange filling:
Combine
1/2 c sugar
3 T melted butter
zest of 1 orange

Cinnamon filling, isn't really a filling -
Spread dough with butter then sprinkle with raisins, chopped nuts and cinnamon then roll.
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