OUT OF THIS WORLD ROLLS

This recipe is from the Jr. League Heritage Cookbook.  Makes great refrigerator rolls for when you want/need to make dough ahead of time.  Also, makes delicious orange rolls.

OUT OF THIS WORLD ROLLS

•  2 packages dry yeast                                                       
• 1/2 cup shortening (I use butter)
• 1/4 cup warm water                                                        
• 1/2 cup sugar
• 3 eggs, well beaten                                                  
• 2 tsp salt
• 4 1/2 cups flour                                                            
• Butter*
• 1 cup warm water

Soften yeast in 1/4 C warm water.  Let stand 10 minutes (to proof).  Combine dissolved yeast, eggs, 2 1/2 C flour, 1 C warm water, shortening (butter), sugar and salt in a large bowl.  Beat until smooth.  Add remaining flour to make a soft dough.  Cover.  Let rise until double in bulk.  Punch down and refrigerate overnight.  Three hours before baking, roll out as desired.  For dinner rolls, divide dough in half.  Roll each half into a 1/2 inch thick rectangle.  Spread with butter.  Starting with long side, roll up jelly-roll style.  Cut in 1 inch slices.  Place in greased muffin tins, cut side down. (You can make crescent or cloverleaf rolls as well.)  Cover.  Let rise 3 hours.  Bake at 400 degrees oven for 12 to 15 minutes.  Yield: 2-1/2 dozen rolls.

ORANGE ROLL VARIATION

• 1/3 cup butter, melted
• 1/2 cup sugar
• Rind of 1 orange, grated

Roll out dough in circles for crescent rolls,  Combine ingredients and spread on dough instead of butter.  Handle as above.  After baking, glaze with below while hot.  (The glaze makes the rolls pretty sticky so be cautious when spreading that you don’t overdo it.)

ORANGE ROLL GLAZE

• Powdered sugar
• 2 tablespoons melted butter
• Orange juice

Mix together until glaze consistency (thin frosting-ish)