Orange Rolls

(by JoAnn Ross Cunningham)

For dough:

2 c. warm water

2 T. dry yeast

1/2 c. white sugar

2 t. salt

2/3 c. powdered milk

2 eggs

1/2 c. softened butter

7 to 7 1/2 c. sifted flour

For filling:

1/2 c. butter

1 1.2 c. sugar

pinch of salt

grated rind from 1 orange

For frosting:

1 c. confectioners’ sugar

1/4 c. orange juice

In a large bowl, combine water, yeast, and a pinch of sugar.

Let stand until the yeast develops and bubbles.

Stir in remaining sugar, salt, and powdered milk.

Stir in eggs and butter.

With an electric mixer, add sifted flour, then switch to mixing with a spoon.

Remove dough to a lightly floured surface, and knead for 8 - 10 minutes.

Place dough in a greased bowl, cover, and let rise until doubled.

Punch down dough, and let rise again.

Combine ingredients for filling.

Preheat oven to 350 F.

Divide dough in half, punch down, and use rolling pin to spread into a rectangle about 8 x 14 in.

Spread with half of filling and roll up from the long side.

Cut into rolls about 1 in. thick and place in a 9 x 12 in. baking dish or cookie sheet with sides.

Cover and let rise.

Repeat the process with remaining dough and filling.

Bake for about 20 minutes or until golden brown.

Combine confectioners’ sugar and orange juice for frosting.

Remove from oven and brush with frosting.

Makes about 2 dozen.

Note: At Christmas time, I have made Orange Rolls on a cookie sheet, placing unbaked rolls in the shape of a tree (2 rolls as bottom of trunk, then rows of 5, 4, 3, 2, 1 rolls to create the tree shape. A little red and green candied fruit is placed here and there to represent lights.)

(Read The Orange Roll Ticket, the story that accompanies this recipe.)