Orange Rolls (Gail Robinson)

Dough

 1/2 c sugar

2 tsp salt

1/2 c butter, softened

2 pkgs. quick-rise yeast

6 c flour

2 c water

1 egg

Filling

1 orange rind, grated

1/2 c butter

1 c sugar

In mixer bowl, combine sugar, salt, yeast, and 2-1/2 cups of flour. Heat water and 1/2 cup butter until very warm (120-130). Note: Butter does not need to melt completely.

With mixer at low speed, slowly beat liquid ingredients into dry mixture just until blended. Increase speed to medium; beating two minutes. Beat in egg and 3/4 cup of flour; continue beating two minutes, scraping bowl often. With spoon, stir in 2-1/2 cups flour to make soft dough.

Replace mixer dough with dough hooks and knead until smooth (about 10 minutes), working in about 1/2 cup more of flour. Shape into ball and place in a greased large bowl, turning dough to grease top. Cover and let rise until double in size.

Punch down dough and roll out into a large rectangle. Mix orange rind, butter, and sugar. Spread on top of dough and roll up like cinnamon rolls; slice. Place in jelly roll pan and cover with parchment paper. Bake at 400 degrees for about 15 minutes. They will still be light rather than golden. Makes 36 small rolls or 9 giant rolls.