Orange Rolls

When I went to Utah a few weeks ago, my brother gave me an updated version of their family cookbook. It has a lot of really good recipes that I'm excited to try and to share on this blog. This is the first to come from that cookbook. We all loved them--Ashlynn couldn't get enough!

Ingredients:

1 1/4 cups milk
1/2 cup butter
1/3 cup sugar
1 tsp. salt
1 Tbsp. active dry yeast
2 eggs, slightly beaten
1/2 cup orange juice, preferably fresh, divided
3 Tbsp. orange zest, divided
5 cups flour, approximately
2 cups powdered sugar

Directions:

Scald milk. Add butter, sugar, and salt, then allow mixture to cool to lukewarm.

Add yeast and stir. Stir in beaten eggs, 1/4 cup orange juice, and 2 tablespoons grated orange peel (zest). Add 2 cups flour and beat well. Stir in additional flour until dough is just stiff enough to handle. (Do not add too much flour--keep dough soft and pliable!)

Knead in stand mixer or on lightly floured surface until smooth and elastic. Place in a large, greased bowl, cover bowl tightly with plastic wrap and allow to rise in a warm place until double in bulk (about 2 hours).

Punch down dough and knead briefly. Divide dough into 3 equal portions. Roll each piece of dough into a circle about 12 inches in deameter. Cut circle into 12 equal wedges. Roll up each wedge from wide end. Place on a greased baking sheet, tip side down. Allow to rise until double in bulk (about 1 to 1.5 hours).

Bake at 400 for 8-10 minutes or until lightly brown.

GLAZE: Combine powdered sugar with remaining 1/4 cup orange juice and 1 tablespoon orange zest. Stir until smooth. Drizzle over warm rolls. Serve rolls warm or cold.