Orange Sweet Rolls:


5 1/2 to 6 cups flour

2 packages dry yeast

1/2 cup sugar

1 1/2 teaspoon salt

1 cup milk

1 cup water

1/4 cup shortening or butter

2 eggs


In a large mixing bowl, combine 2 cups of flour, yeast, 1/2 cup sugar, and salt; mix well. In a microwave bowl, heat milk, water, and butter until very warm (shortening does not have to melt all the way). Once this is heated add to the flour mixture and add eggs. Blend by hand until everything is mixed together. By hand, gradually add enough of the remaining flour to make soft dough. (You want the dough to the point that it just sticks to your a hands a little bit). Knead on a floured surface until the dough is smooth and workable. Place the dough in a greased bowl turning to grease the top. Cover and let rise in a warm place until light and doubled, 1/2 hour to an hour.


Orange Filling:


Grated rind from one orange

1 stick (1/2 cup) of butter softened

1 cup of sugar

While the dough is rising prepare the filling. In a mixing bowl combine the orange rind, stick of butter, and sugar; mix well. Set a side until the dough is ready to roll out.


Once the dough has double divided into 2 parts. Grease the surface that you will be working on with shortening. Pat one of the parts of dough into a rectangle to about 12x9 inches. Spread half of the orange filling evenly over the dough. Start with the shorter sides and roll up tightly. Pinch the edges to seal. Cut into 12 slices. Placed in a grease 13x9 inch cake pans. Cover and let rise in a warm place until the rolls are almost doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let rolls cool slightly and frost with orange frosting.



About 2 cups of powdered sugar

A dab of butter

A dash of salt

Squeeze the juice from the orange that you have used for the grating of the rind.

Combine the powdered sugar, butter, and salt; mix together. Gradually add the juice of the orange until you the correct consistency. Beat until smooth.