Orange Rolls

In a medium saucepan on medium heat, mix the milk, half cup butter, half cup sugar and salt. Cook until butter melts. Remove from heat and let stand until lukewarm.

In a large bowl mix the yeast, 1 tablespoon sugar and warm water. Let stand 10 minutes or until foamy. Mix in the lukewarm milk/butter mixture. Stir in eggs and then slowly add in the 4 cups of flour until dough forms.

Cover and let dough rise to double in size. Once dough has risen mix together all of your ‘filling’ ingredients (butter, sugar and orange rinds). Set aside.

Punch down dough and divide in half. On a floured surface roll out first half of dough into a large square. Spread square with half of ‘filling’ mixture. Roll up lengthwise (like you would cinnamon rolls). Cut the roll into 12 slices and place slices into greased muffin tins. Repeat with other half of dough. Cover tins with kitchen towels and let rolls rise until doubled. (About 1 1/2 – 2 hours).

Bake in a 375 degree (F) oven for 15 minutes.