Orange Rolls

Everyone loves orange rolls! We used to have them for Sunday Dinners when I was growing up, but I hadn't had them in years. I found this recipe and it is yummy! They tasted so good, but they didn't rise like I would have liked. I am going to double the yeast next time to see if that makes a difference. The recipe says to bake the rolls on a cookie sheet, but growing up, all of our orange rolls were baked in a muffin tin so I decided to give it a try. They all came out looking very uniformed. I hope you enjoy!

Orange Rolls

1 1/4 Cup Scalded Milk
1/2 Cup Margarine (not butter)
1/3 Cup Sugar
1 tsp. Salt
1 Packet Yeast
4-5 Cups Flour
1/4 Cup Orange Juice
2 TBSP Orange Rind

Icing:
2 TBSP Orange Juice
1 Cup Powdered Sugar
1 tsp. orange Rind

Mix milk, margarine, sugar, salt and yeast. Let sit for about 15-20 minutes. Add 4-5 Cups Flour to make sticky dough. Let rise until double in bulk. Grease hands well and punch down the dough. Divide into 2 segments and roll out the first into a large rectangle. You can either cut them into 1/2 inch strips and tie them into bow knots, or roll it up and cut it into individual rolls. Place on parchment covered jelly roll pan and let rise until double in size. Bake @ 400 degrees for 12 minutes.

Make Icing while first batch is baking. Spread over rolls within the first few minutes of them coming out of the oven.