Who doesn’t like a hot sweet roll?
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Favorites with guests who like a hot sweet roll with dinner.
1 pkg. active dry yeast
1/4 cup warm water
3/4 cup milk
1/4 cup sugar
1 tsp. salt
3 Tbsp. soft butter
4 to 4 1/2 cups flour
1/3 cup soft butter
1/2 cup sugar
2 tsp. grated orange peel
Dissolve yeast in warm water in mixing bowl. Scald milk; cool to lukewarm. Add milk, sugar, salt, eggs, butter and half the flour to yeast mixture. Stir with spoon till smooth. Mix in enough of remaining flour to make a soft dough. The consistency of the dough is important. It is the softness that makes these rolls so very light and tender.
Knead on lightly floured board until smooth and elastic, about 5 minutes. Place in a greased bwol, turn over so greased side is up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and let rise until almost double, about 30 minutes. Roll dough in an 18″ x 9″ rectangle. Mix ingredients for Orange Filling and spread over dough. Roll as for jelly roll, pinching edges together. Cut roll in 1″ slices. Place cut side up in greased 13x9x2″ pan and let rise until doubled, 35 to 40 minutes. Bake at 375 degrees 25 minutes. Makes 18 rolls.