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-----------------------------------DOUGH-----------------------------------
2 c MILK 2 ea LARGE EGG YOLKS
1/2 c HOT WATER (105-115 F.) 1 ts SALT
3/4 c SUGAR 8 c FLOUR (OR LESS)
2 pk YEAST 3/4 c BUTTER, SOFTENED
36 servings
----------------------------------FILLING----------------------------------
3/4 c SUGAR 2 tb CINNAMON
3/4 c PACKED BROWN SUGAR 8 tb BUTTER, MELTED, DIVIDED
-----------------------------------GLAZE-----------------------------------
1/2 c BUTTER 1/3 c ORANGE JUICE
2 c SIFTED CONFECTIONERS SUGAR 1/2 ts GRATED ORANGE PEEL
COMBINE MILK AND SUGAR IN A SMALL SAUCE PAN. HEAT, STIRRING OCCASIONALLY,
OVER MEDIUM HEAT TO DISSOLVE SUGAR. COOL SLIGHTLY. POUR WATER INTO MIXER
BOWL AND SPRINKLE YEAST OVER THE TOP. LET STAND FOR 5 MINUTES UNTIL FOAMY.
WITH MIXER ON LOW SPEED, ADD MILK MIXTURE, SALT AND THEN EGG YOLKS.
GRADUALLY ADD 4 CUPS OF FLOUR. ADD BUTTER. BEAT MIXTURE UNTIL SMOOTH. BEAT
IN ADDITIONAL FLOUR UNTIL DOUGH PULLS FROM THE SIDES OF MIXER. ON FLOURED
SURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 8 MINUTES. PLACE
DOUGH IN A GREASED BOWL, TURNING ONCE TO COAT. COVER AND LET RISE IN A
WARM PLACE UNTIL DOUBLED IN SIZE, ABOUT ONE HOUR. WHILE DOUGH IS RISING,
MAKE FILLING BY COMBINING SUGARS AND CINNAMON. SET ASIDE. GREASE FOUR 9"
ROUND PANS OR TWO 9" X 13" BAKING PANS. PUNCH DOWN DOUGH, DIVIDE INTO 4
EQUAL PIECES. ROLL DOUGH ON FLOURED SURFACE, INTO A 20 X 10 INCH
RECTANGLE. BRUSH WITH 2 TABLESPOONS OF BUTTER. SRINKLE WITH 1/2 CUP SUGAR
MIXTURE. ROLL TIGHTLY FROM LONG SIDE. CUT INTO 18 PIECES - ONE INCH THICK.
PLACE PIECES INTO PREPARED PANS. REPEAT WITH OTHER DOUGH PIECES. COVER
PANS AND LET RISE IN WARM PLACE FOR ABOUT 40 MINUTES OR UNTIL ALMOST
DOUBLED IN BULK. BAKE AT 350 DEG F. FOR 25 MINUTES. DRIZZLE WITH ORANGE
GLAZE. BAKE FOR 10 MINUTES MORE. COOL IN PANS FOR 10 MINUTES, INVERT ON
WIRE RACK, THEN INVERT AGAIN. MAKES 6 DOZEN ROLLS. EACH ROLL = 125
CALORIES, 4 g FAT, 17 mg CHOL.
ORANGE GLAZE: MELT BUTTER IN SAUCE PAN OVER MEDIUM HEAT. WHISK IN
REMAINING INGREDIENTS. MAKES 1 1/2 CUPS.
2 c MILK 2 ea LARGE EGG YOLKS
1/2 c HOT WATER (105-115 F.) 1 ts SALT
3/4 c SUGAR 8 c FLOUR (OR LESS)
2 pk YEAST 3/4 c BUTTER, SOFTENED
36 servings
----------------------------------FILLING----------------------------------
3/4 c SUGAR 2 tb CINNAMON
3/4 c PACKED BROWN SUGAR 8 tb BUTTER, MELTED, DIVIDED
-----------------------------------GLAZE-----------------------------------
1/2 c BUTTER 1/3 c ORANGE JUICE
2 c SIFTED CONFECTIONERS SUGAR 1/2 ts GRATED ORANGE PEEL
COMBINE MILK AND SUGAR IN A SMALL SAUCE PAN. HEAT, STIRRING OCCASIONALLY,
OVER MEDIUM HEAT TO DISSOLVE SUGAR. COOL SLIGHTLY. POUR WATER INTO MIXER
BOWL AND SPRINKLE YEAST OVER THE TOP. LET STAND FOR 5 MINUTES UNTIL FOAMY.
WITH MIXER ON LOW SPEED, ADD MILK MIXTURE, SALT AND THEN EGG YOLKS.
GRADUALLY ADD 4 CUPS OF FLOUR. ADD BUTTER. BEAT MIXTURE UNTIL SMOOTH. BEAT
IN ADDITIONAL FLOUR UNTIL DOUGH PULLS FROM THE SIDES OF MIXER. ON FLOURED
SURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 8 MINUTES. PLACE
DOUGH IN A GREASED BOWL, TURNING ONCE TO COAT. COVER AND LET RISE IN A
WARM PLACE UNTIL DOUBLED IN SIZE, ABOUT ONE HOUR. WHILE DOUGH IS RISING,
MAKE FILLING BY COMBINING SUGARS AND CINNAMON. SET ASIDE. GREASE FOUR 9"
ROUND PANS OR TWO 9" X 13" BAKING PANS. PUNCH DOWN DOUGH, DIVIDE INTO 4
EQUAL PIECES. ROLL DOUGH ON FLOURED SURFACE, INTO A 20 X 10 INCH
RECTANGLE. BRUSH WITH 2 TABLESPOONS OF BUTTER. SRINKLE WITH 1/2 CUP SUGAR
MIXTURE. ROLL TIGHTLY FROM LONG SIDE. CUT INTO 18 PIECES - ONE INCH THICK.
PLACE PIECES INTO PREPARED PANS. REPEAT WITH OTHER DOUGH PIECES. COVER
PANS AND LET RISE IN WARM PLACE FOR ABOUT 40 MINUTES OR UNTIL ALMOST
DOUBLED IN BULK. BAKE AT 350 DEG F. FOR 25 MINUTES. DRIZZLE WITH ORANGE
GLAZE. BAKE FOR 10 MINUTES MORE. COOL IN PANS FOR 10 MINUTES, INVERT ON
WIRE RACK, THEN INVERT AGAIN. MAKES 6 DOZEN ROLLS. EACH ROLL = 125
CALORIES, 4 g FAT, 17 mg CHOL.
ORANGE GLAZE: MELT BUTTER IN SAUCE PAN OVER MEDIUM HEAT. WHISK IN
REMAINING INGREDIENTS. MAKES 1 1/2 CUPS.
