Orange Rolls

Going to a Burgon party has always meant good food, and lots of it. As a young girl, Aunt Vickie's orange rolls were something I'd hope to find among the other goodies. I found out later in life that she'd occasionally order them from Shirley's Bakery in Provo. They were delicious either way!

INGREDIENTS

1 Tbsp yeast

1/4 cup warm water

1 cup milk

1/2 cup butter

2 Tbsp sugar

2 eggs, beaten

3 1/4 cups flour

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Filling:

INGREDIENTS

Rind of one orange, grated finely

1 cup sugar

6 Tbsp butter (softened)

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Glaze:

INGREDIENTS

1 cup powdered sugar

3-4 Tbsp boiling water

1/2 tsp orange extract

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DIRECTIONS

Dissolve yeast in warm water. In large pan or bowl, scald milk and add butter and sugar. Cool to lukewarm. Add yeast mixture and mix well. Add eggs, 2 cups of flour (unsifted) and 1 tsp salt. Stir well. Add remaining flour and stir.Let rise in covered pan, 1 hour or more. Punch down and knead over twice on floured board. Roll into rectangle, about 3/8" thick.

Spread with filling.

Roll up and cut with string (I used a knife this time), about 3/4" thick. Put into greased muffin tins, flat side up. Let rise 1-1 1/2 hours. Bake at 375 F for 10-12 minutes or until brown.

Top with glaze.

Makes 2 dozen.