These are delicious, and a refreshing change from regular cinnamon rolls. I got the recipe from Mel’s blog, My Kitchen Cafe. It makes a lot; I usually get more than 45 rolls from one batch. And I double the glaze and add more powdered sugar to make it thicker. (That’s just a matter of personal preference. )
Submitted by Erin
1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges
Mix together 1 ½ cups powdered sugar, 3 T. freshly squeezed orange juice and ½ tsp. grated orange rind.
Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well.
When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9×13 inches, ¼ inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with dental floss into 1-inch slices.
Place on a greased baking sheet (I fit 15 on a sheet – three rows of five). Let rise away from draft until dough doubles. (Today that took about 1 hour.) Bake at 350° for about 20 minutes. (Mine were done at about 16 minutes, so check early.) Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze.
Lion House Dinner Rolls:
2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I knead it in my Bosch mixer). Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size. (Today this took 1 1/2 hours, in a warm place.) Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. To make plain rolls, roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.