For the dough:
1 package active dry yeast
¾ cup warm water
1½ cups warm milk
½ cup sugar, divided
1½ teaspoons salt
4½ cups flour, divided
¼ cup shortening, melted
For the orange icing:
4½ tablespoons butter, softened
1½ tablespoons orange zest
3 tablespoons orange juice
2¼ cups powdered sugar
In a large bowl, dissolve yeast in warm water. Add milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be runny. Let rise in a warm place for about 1 hour.
Stir in the remaining ¼ cup of sugar and shortening. Add remaining 1½ cups of flour. Dough will still be wet – this is ok, don’t be tempted to add any more flour! Let rise until double, about an hour.
Meanwhile, in a medium bowl, cream butter for icing. Add orange zest, juice and powdered sugar and beat until well incorporated!
After second rise, dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with ⅓ of the icing. Roll up into a log from the long side. Cut each roll into 9 sections (about 2 inches each). Place cut rolls into a greased 9×13-inch pan*. Let rise until doubled.
Preheat oven to 350 degrees!
After the final rise, bake rolls for 20-25 minutes or until golden brown. Allow to cool slightly before frosting with the remaining icing. If freezing, allow to cool completely before cutting apart and placing in zip-top bags – you can fit about 9 rolls in a gallon-sized zip-top bag.
To reheat, remove individual rolls from the freezer and reheat in the microwave for about 30-45 seconds per roll (length of time in the microwave will vary based on the strength of your microwave and the size of the roll).
Read The Rest by clicking the Next > Button below. (Click the >> Next page button below)