The Best Orange Rolls

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 6 cups Flour
  • 1 cup Oil or shortening
  • 2 tsp Salt
  • 1 1/2 cup Sugar
  • 2 packages Yeast

• Dairy

  • 1 Cube Butter
  • 2 cups Milk

Found on pinkpeppermintdesign.com

Description

Ingredients

• 2 packages yeast dissolved in ½ cup warm water
• 2 Cups Warm Milk
• ½ cup Sugar
• 2 tsp. Salt
• 2 eggs
• 6-7 Cups of Flour
• 1 Cup Oil or Shortening
• Filling: ( I double this recipe)
• 1 Cube Butter
• 1 Cup Sugar
• Zest of One Orange

Directions

• Combine Milk, Sugar and Oil
• Add ½ of your flour
• Beat in eggs and yeast
• Add the rest of your flour and mix until all is combined and dough is soft
• Put dough in a large greased bowl and cover. Let it rise until doubled in size either overnight in the fridge, or in a warm spot for a few hours. Punch it down and divide dough in half.
• Roll the dough out into a rectangle. I like to use a Silicone Baking Sheet that I have to roll out my dough. The dough doesnt stick to it and you dont need additional flour.
• Mix your filling. I double the filling in the recipe because, well, thats the best part! 😉 However much filling you make, spread half of the filling out evenly over first half of your dough. Once your filling is spread evenly, roll your dough like you would a cinnamon roll... Now to cut the rolls...I cut mine with dental floss...yes, floss. It makes a clean easy cut with no mess. Cut each roll about 1 inch thick. Place the rolls in a greased muffin tin. Once you have cut out all the rolls (each half of the dough makes about 24 rolls), let them rise again until doubled, then bake.
• Bake at 400 degrees for 15 minutes.
• When you bake them, keep a close eye on them. They brown much faster on top than they cook through in the middle. I watch for the tops to get just golden brown...usually about 7-8 minutes in, depending on your oven, and then I place a loose piece of foil over them for the rest of the baking time so that they dont get too dark. As soon as you remove them from the oven, flip them upside down onto a piece of parchment paper and let the ooey, gooey filling run back onto the bottom of the rolls.