Orange Rolls

Karen Sokol, from the kitchen of Diane Berntsen.

1 c. milk and 3 T. Butter–heated to melt butter

1/2 c. sugar

3 beaten eggs

1 tsp. Salt

2 c. flour

Mix these four ingredients with milk and butter.

Add 2 T. Yeast dissolved in 1/4 c. warm water. Mix and let rise 10 to 15 minutes. Add 2 more cups of flour; mix well. Let rise until double. Divide dough in half, roll out, spread with filling–1 cube butter, melted; 2/3 c. sugar; grated rind (zest) from 2 oranges. (Save the oranges, the juice will be used in the icing later.) Stir well until all butter is mixed in. Spread rolled out dough with filling, roll up and cut like cinnamon rolls 1/2 inch thick. Place in well-greased muffin tins. Let rise until double. Bake at 375 degrees for 10 to 12 minutes. Makes 24 rolls. Recipe can easily be doubled.

Remove from oven when done and drizzle with Orange Icing:

1½ c. powdered sugar

2 T. Freshly squeezed oranges used in Orange Roll recipe above)

2 to 4 T. Half and half or canned milk

Mix until smooth. If icing is too thick, add more canned milk a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be.