Orange Danish Rolls

Recipe and picture by Heather Davenport

2 cups milk
10 tablespoon vegetable oil or Canola
8 tablespoons sugar
3 teaspoons salt

Scald these ingredients in medium saucepan.

In  a separated bowl mix:

1/2 cup very warm water (not boiling)
2 packets dry yeast

Ferment this mixture while milk is scalding. Sprinkle in 1 teaspoon sugar.

Additional ingredients:

4 eggs, well beaten
6 1/2 cups all-purpose flour

Scald milk while yeast is fermenting. Cool down milk with beaten eggs stirring quickly. Then, add yeast mixture.

Slowly stir in flour with a large spoon. Do not knead. The dough should be very soft. Cover with an oiled sheet of plastic film and a towel and let rise for 1 1.2 hours.

Punch the dough down and let rest for 10 minutes.

Roll out on a floured surface into a rectangle about 1/4-inch thick. Spread filling over dough.

Roll up jelly-roll style and cut into 1-inch rings.

Place 12 rings or slices in a buttered 13x9x2-inch baking pan. You will need two 13x9x2-inch baking pans. Cover and let rise for two hours.

Bake in a preheated 350 F oven for 25-30 minutes or until golden brown.

Frost while the rolls are warm.

Filling:

1 cup sugar
1 stick (1/2 cup) softened butter
3 tablespoons frozen orange juice concentrate, thawed
Grated rind of 1 orange
1 cup chopped nuts. optional

Mix.

Frosting:

2 cups powdered sugar
1/2 cube softened butter (1/4 cup)
2 tablespoons orange juice
1 tablespoon grated orange rind

Mix.

Makes 24 rolls