Orange Rolls

2 pkgs dry yeast (about 2 TBS)

1/4 Cup warm water
3 eggs, well beaten
4 ½ Cups flour
1 Cup warm water
½ Cup shortening
½ Cup sugar
2 tsp salt
Butter

Soften yeast in 1/4 Cup warm water.  Let stand 10 minutes.  Combine dissolved yeast, eggs, 2 ½ Cups flour, 1 Cup warm water, shortening, sugar, and salt in a large bowl.  Beat until smooth. Add remaining flour to make a soft dough.  Cover.  Let rise until double in bulk.  Punch down and refrigerate overnight. (You can skip this step if you need to.) Three hours before baking, roll out as desired.  Divide dough in half.  Roll each half into a ½” thick rectangle.  Spread with a mixture of 1/3 cups butter, at room temperature, ½ cup sugar and the rind of orange grated.  Roll up jelly-roll style.  Cut in 1" slices.  Place in greased muffin tins, cut side down.  Cover.  Let rise 3 hours.  Bake in 400 degree oven for 12 to 15 minutes.  Yield 2 ½ dozen rolls.  Frost with powdered sugar icing while hot.

Best-Ever Cinnamon Rolls

 2 TBS yeast

1/2 Cup Warm Water

1 TBS sugar

1 Cup warm milk

2 eggs, beaten

1/4 Cup sugar

2 TBS yeast

1/2 Cup warm water

1 TBS sugar

1 Cup warm milk

2 Eggs beaten

1/4 Cup sugar

1 1/2 tsp salt

1/2 Cup oil

4-5 Cups flour

Filling

1 Cup Brown Sugar

1/2 Cup sugar

1 Stick butter, softened

1 Cup chopped pecans

1/4 Cup cinnamon

Icing

4 Cups powdered sugar

1/2 Cup cream

Mix yeast with warm water and 1 TBS sugar; set aside.  In separate bowl, mix warm milk, eggs, sugar, salt and oil.  Now add yeast mixture, which should be foamy.  Mix well.  Add flour; knead well.  Cover and let rise for 30 minutes or until double in bulk.  Roll dough out on floured surface.  Spread softened butter, brown sugar, sugar, cinnamon and pecans if desired.  Adjust amounts to suit your taste.  Roll up dough and slice.  Place rolls on greased cookie sheet and let rise for 30 minutes more.  Bake for 10-12 minutes in 400 degree oven.  When cool, frost with mixture of powdered sugar and cream. 

Lemon Blueberry Rolls

Lemon Blueberry Rolls
Recipe by Our Best Bites; dough recipe from The Pioneer Woman Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Filling
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
Glaze
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions:
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.

These were the rolls that were served at Reesa's baby shower.  We used the orange roll recipe from Book one.  It was a new twist on an old roll recipe.  FANTASTIC TASTING!!!