Orange Sweet Rolls

By WheretheMagicHappens

This recipe is adapted from "Amber Waves" by Junior League of Omaha, Nebraska 1983.

Ingredients

• Filling:
• 2 cups Milk
• 1/2 cup Butter
• 1/2 cup Sugar
• 3 pkgs Active Dry Yeast
• 1/2 cup Warm Water
• 1 tsp Sugar
• 2 Eggs
• Milk
• 2 scant tsp Salt
• 6 cups Flour
• 1 cube Butter
• 1 cup Sugar
• Juice and rind of one Orange
• Topping:
• 3/4 cup Sugar
• 1/2 cup Heavy Cream
• 2 Tbsp Orange Juice or Tangerine Juice
• 1/4 cup Butter
• Shredded Coconut, optional

Details

Servings 36

Preparation

Step 1

Rolls:
Scald milk; add sugar and butter. Cool to lukewarm. Dissolve yeast in warm water and add 1 teaspoon of sugar. Let stand 3 to 4 minutes in large bowl of electric mixer. Add eggs mixed with a little milk; beat until well blended.

Add salt, part of the flour and mix well. Alternately add remaining milk and flour, ending with flour. Dough will be light and quite sticky. Turn into well greased bowl; cover and let rise in a warm place until doubled.

Punch down. Divide dough in half. Roll each half on a floured surface to form a rectangle about 1-inch thick.

Filling:
Cook butter and sugar in a skillet until the mixture just thickens. Add the juice of 1 orange (start with 1/8 cup and add more if necessary). Bring to a boil until mixture thickens slightly. Add 2 teaspoons grated orange rind. Cool before putting on dough.

When dough as been rolled out, spread with orange filling and roll. Cut into 1-inch pieces and place in a buttered pan.

Topping:
Combine topping ingredients in a small saucepan. Bring to a boil and cook, stirring for 3 minutes. Spread over prepared rolls. Sprinkle with shredded coconut.

Cover loosely with waxed paper, not plastic wrap or foil. Place in refrigerator overnight. Next morning carefully remove waxed paper. Place in cold oven and heat to 350. Rolls will rise while oven is heating. Bake 30 to 40 minutes.