G. N. Wilcox’s Orange Rolls

Christine Jenkins

• 1 pkg. active dry or 1 cake compressed yeast
• 1/4 c. water
• 3/4 c. milk, scalded
• 1/2 c. shortening
• 1/2 c. sugar
• 1 tsp. salt
• 3 beaten eggs
• 4 1/2 c. sifted enriched flour

Filling:

• Melted margarine
• Orange rind
• Orange juice
• Sugar

Soften the active dry yeast in warm water, or the compressed yeast in lukewarm water.

Combine milk, shortening, sugar and salt; cool to lukewarm. Add yeast mixture and mix well. Add eggs, then flour; mix to smooth soft dough. Turn out on lightly floured board…. knead lightly. Place dough in greased bowl, turning once to grease surface. Cover and let rise till double in bulk.

Roll out dough, spread with mixture of melted butter, grated orange rind, orange juice and sugar. Roll up like a jelly roll and cut into small rolls about 1-inch thick. Place in muffin pans and let rise 1 hour. Bake at 350 degrees for about 20 minutes…. dribble additional melted butter and orange rind, juice over tops of the rolls. (Dough also makes good doughnuts.)