Orange Rolls

This is a McLean family Easter tradition. They are tart, sweet, slightly caramelized and just plain delicious. No need for icing, the sugar mixture covers each rolls when baked in a muffin tin.


Orange Rolls
Makes 48 rolls

Rolls
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup boiling water
7 1/2 cups flour
2 pkg yeast, dissolved into 1/2 cup warm water
1 cup cold water
4 beaten eggs

Sugar mixture
1 1/2 cups butter, softened
2 cups sugar
grated rinds from 2 oranges

Grease muffin tins with butter. Add butter, sugar, and salt to a bowl. Pour boiling water over top and mix with pastry blender. Add yeast dissolved into 1/2 cup water. Add cold water. Add the eggs, and stir in flour. Use cooking oil to grease top of dough. Cover and refrigerate overnight. Take out 3 hours ahead so that it can come to room temperature (this is perfect if you have early morning church!).
Divide dough into 4 parts. Roll out to 1/2 inch-thick rectangle. Spread sugar mixture over the dough. Roll into log. Slice 1/2 inch thick rolls. Put one roll sideways (spiral sliced side up) into each butter greased muffin tin. Raise until doubled. Bake at 350 for 10 minutes until golden brown. Let cool for a few minutes in the muffin tin so that the caramelized sugar has chance to soak into the rolls. Enjoy!