Orange Rolls
1 cup milk 2 Tbsp butter ½ tsp salt ½ cup sugar 1 egg, beaten 1 tsp vanilla extract 1 Tbsp yeast 1 tsp sugar ¼ cup lukewarm water (110 degrees) 4 to 4½ cups flour 3 Tbsp melted butter 1 Tbsp orange zest
Sauce: 1 cup orange juice ¼ cup sugar 1 Tbsp cornstarch
Heat milk with butter, salt and ¼ cup of the sugar. Heat until butter melts, but do not boil. Let cool to lukewarm. Whisk in egg and vanilla.
Dissolve yeast in water with 1 tsp sugar. Combine 3½ cups of flour with yeast mixture and milk mixture, stirring to form dough. Turn dough onto lightly floured board. Spread a thin layer of butter inside the bowl.
Knead dough about 8 minutes until smooth and resistant, adding flour if necessary.
Return to bowl. Cover and place in warm place to rise until double in size, 1 to 2 hours.
Punch down dough. Roll out on lightly floured board to a large rectangle about ½” thick. Brush with melted butter. Mix ¼ cup sugar with orange zest and sprinkle on.
Roll dough like jelly roll. Use a sharp knife to cut thick slices to make the rolls. Place in a greased cake pan.
Mix together the sauce ingredients and pour over the rolls. Cover and let rise in warm place until nearly doubled in size.
Heat oven to 325° F. Bake rolls 45 minutes, until light golden brown.
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