yeast rolls with orange filling

15 or more

2 cups milk ½ cup sugar 2 teaspoon. salt ½ cup butter 2 pkgs. yeast ½ cup warm water 2 eggs, beaten, Christina uses 3 eggs 6-7 cups flour for the filling: ½ cup soft butter ½ cup granulated sugar zest from one orange

Scald, then cool to lukewarm the milk, sugar, salt, and butter. Dissolve the yeast in the warm water; then add to the milk mixture. Add the eggs; then beat in the 6 to 7 c. flour (should be fairly stiff) Mix well and put in large bowl with loose cover. Refrigerate overnight. Knead for about 4 minutes before shaping into rolls of your choice. NOTE: after kneading the dough, roll out, spread with the butter/sugar/orange zest mixture. Shape rolls, bake 375 F. for about 20 minutes or until golden brown.