I love these gooey homemade orange rolls from scratch.
They are bursting with orange citrus flavor and are topped with a creamy glaze. Start your morning off on a good note.
ORANGE PARKER HOUSE ROLLS
6-1/4 cups flour
1 cup scalded milk
4 TBS butter (1/4 cup)
2 pkgs active dry yeast (3 TBS)
1/2 cup warm water
1 TBS white sugar
1 cup butter
1/2 cup white sugar
2 tsp salt
2 eggs, well beaten
1 cup warm water
Sift flour before measuring. Dissolve yeast in the 1/2 cup of warm water and add the sugar. Let stand for 20 minutes to proof.
Cream shortening with 1/2 cup white sugar and salt. Add well beaten
eggs and 1 cup warm water, mixing until all is dissolved. Add yeast
mixture and remaining flour. Mix dough well.
Cover and place in the refrigerator for 24 hours. About 3 hours before serving, roll out dough in a rectangle like you would for cinnamon rolls.
Spread liberally with melted butter and place pieces of orange
(no membrane or pith) over dough. Slice off 1 inch pieces and place on
greased baking sheet.
Cover and allow to rise in warm place approximately 2 hours.
PREHEAT oven to 400 degrees and bake for 15 minutes. While rolls are still warm, glaze with orange icing.
1 TBS butter
1 cup powdered sugar
1 TBS grated orange
1 TBS orange juice
Cream butter. Add powdered sugar and grated rind. Add orange juice and mix until creamy. Frost rolls.