Ingrédients
3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F/45 ° C )
1 cup butter , cubed
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 eggs, lightly beaten
6 cups all-purpose flour
14 tablespoons butter , softened
1 cup white sugar
Directions
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In a small bowl , dissolve yeast in warm water. Let stand until creamy , about 10 minutes. Mix the butter cut into cubes 1/2 cup sugar and salt in a large bowl. Add hot milk and stir to dissolve the butter. Let stand until lukewarm , Carolyn's Orange Rolls .
Mix yeast , eggs and flour in the milk mixture to form a sticky dough. Lightly oil a large bowl , place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in the refrigerator for 8 hours or overnight , Carolyn's Orange Rolls .
Remove the dough from the freezer 2 to 2 1/2 hours before baking . Divide dough in two. Roll each half on a lightly floured surface until it is 1/4 of the rectangle inch thick .
Mix the softened butter , a cup of sugar and orange Rolls zest in a bowl. Spread over dough. Roll the dough on the long edge . Cut the Orange rolls into slices an inch flossing. Place in greased muffin tins . Let rise until doubled in volume , Carolyn's Orange Rolls .
Bake in a preheated oven at 400 degrees F ( 205 degrees C ) for 10 to 15 minutes, or until golden brown .
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