Orange Rolls

Ryan's family has orange rolls at every family gathering. This is the original recipe. His mom would make 12 dozen for Thanksgiving when he was younger.

4 c. milk
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 packages yeast (about 1 1/2 T.)
1/2 c. lukewarm water
4 1/4 to 4 3/4 c. sifted flour
2 eggs

Microwave milk for 5 minutes. Add shortening, sugar and salt. Cool tolukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Mix 1 1/2 c. flour to milk mixture and beat at low speed 1 minute. Beat in eggs andyeast. Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Mix in a bosch 5 minutes. Place in lightly greased bowl; invert to grease top. Cover and let rise in warm placefor 1hour. Punch down and turn on to lightly floured surface. Divide in half. Shape as desired. Bake 375 for 12-15 minutes or until a golden brown.

Sticky Orange Sauce:
1 1/2 c. sugar,
1/2 c. orange juice and pulp,
1 cube butter

Cook 7 minutes and cool. Roll half of dough into a rectangle. Spreadwith sauce. Roll from long side as for jelly roll; seal edges. Cut in 1-inch slices and place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375-400 10-12 minutes.

No-Cook Orange Sauce

1 c. sugar
2 cubes butter
grated rind of 3 oranges
about 2 T. orange juice (not quite diluted)

With hand mixer, mix together until spreadable. Roll half of dough into rectangle. Spread sauce onto dough. Roll as for a jelly roll and cut in 1-inch slices. Place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375 for 15-20 minutes.