Helen Adkins Orange Rolls. This is a very special treat that Mom would make. As a kid, this was one of my favorite things that she made.
Dough
- 2 packages dry yeast
- 1/2 C warm water
- 1/2 C sugar
- 1-1/4 C milk
- 1/2 C butter
- 2 eggs beater
- 5 C flour (or a little more)
- 1 tsp salt
Filling
- 1/2 C butter softened (or a little more)
- 3/4 C sugar (or a little more)
- grated peel of two oranges (orange part only)
Directions
- Dissolve yeast in warm water (105 to 115 degrees). Add 1/2 cup sugar. Set aside.
- Scald milk (180 degrees) add butter and stir to melt. Pour into a large mixing bowl and cool to lukewarm (105 to 115 degrees).
- Stir eggs and yeast mixture into the large mixing bowl. Combine flour and salt and slowly add to egg, milk, yeast mixture, add flour until it becomes too stiff to stir.
- Turn out onto a floured surface and kneed any remaining flour in by hand. (It may take slightly more then 5 cups of flour to being the dough to the correct consistency.)
- Form the dough into a ball and place into a lightly greased bowl. Cover and let rise at room temperature for about one hour.
- Punch dough down and refrigerate covered for another hour.
- Place dough onto a floured surface and roll out into a thin rectangle. Spread filling mixture evenly over dough. Roll up and cut crosswise into 3/4” slices. Place in muffin pans.
- Let rise until double. Bake in 375-425 oven for 10-15 minutes.
I handed out this recipe card to all the guests at Mom’s Memorial.