Frosted Orange Rolls

Ingredients :

For the dough :

1 package active dry yeast

¾ cup warm water

1½ cups warm milk

½ cup sugar, divided

1½ teaspoons salt

4½ cups flour, divided

¼ cup shortening, melted

For the orange icing :

4½ tablespoons butter, softened

1½ tablespoons orange zest

3 tablespoons orange juice

2¼ cups powdered sugar

Directions :

1. In a large bowl, dissolve yeast in warm water. Add milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be runny. Let rise in a warm place for about 1 hour.

2. Stir in the remaining ¼ cup of sugar and shortening. Add remaining 1½ cups of flour. Dough will still be wet - this is ok, don't be tempted to add any more flour! Let rise until double, about an hour.

3. Meanwhile, in a medium bowl, cream butter for icing. Add orange zest, juice and powdered sugar and beat until well incorporated.

4. After second rise, dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with ⅓ of the icing. Roll up into a log from the long side. Cut each roll into 9 sections (about 2 inches each). Place cut rolls into a greased 9x13-inch pan*. Let rise until doubled.

5. Preheat oven to 350 degrees.

6. After the final rise, bake rolls for 20-25 minutes or until golden brown. Allow to cool slightly before frosting with the remaining icing. If freezing, allow to cool completely before cutting apart and placing in zip-top bags - you can fit about 9 rolls in a gallon-sized zip-top bag.

7. To reheat, remove individual rolls from the freezer and reheat in the microwave for about 30-45 seconds per roll (length of time in the microwave will vary based on the strength of your microwave and the size of the roll).

NOTES

*While I was (barely) able to fit all of my rolls into a 9x13-inch pan, it was a tight fit and they took significantly longer to bake. If your pan seems to be getting full, I would suggest baking these in two slightly smaller pans or an 11x14-inch pan.

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Recipe From : Stephie Cooks

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