Orange Breakfast Rolls

     We don't eat too much sugar around here, but once in a while we like a sweet treat.  Especially when we have company.  Unfortunately for my waistline, we've been having company a lot lately! ;)
     These sweet rolls are a nice change from regular cinnamon rolls.  They are bright and citrusy.   The lemon glaze gives you a little more 'wake you up' kick.
     I made these in my bread machine, but you can also make them the other way. I'll post the instructions for both methods.  I like to put the rolls on top of my toaster oven, with it turned on low, to help them raise.  Works like a charm. :)


Orange Rolls

2 1/4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 1/2 to 3 3/4 cups all purpose flour

Filling:
1 cup sugar
1/2 cup butter, softened
2 tablespoon grated orange peel

Glaze:
1 cup confectioners' sugar
4 teaspoons butter, softened
4 to 5 teaspoons milk
1/2 teaspoon lemon extract

Conventional method: In a small bowl, dissolve yeast in water. In a large bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6 - 8 Minutes.  Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough doubles, about 1 hour.

Bread Machine method: Add ingredients in this order to your bread machine; water, milk, shortening, egg, sugar, salt, flour, and yeast.  Run your machine on dough cycle.  During the initial mixing, you may want to watch the dough and add more flour as needed.

Both: Punch dough down; divide in half. Roll each half into a 15" x 10" rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up jelly -roll style, starting with the long end. Cut each into 15 rolls.  Place in two greased 9" x 13" baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20 - 25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls. Yield: 30 rolls.


     I sometimes will make these in four smaller pans when I don't want to bake so much at one time.  Leave an inch or so of space between the rolls so they have plenty of room to expand.  You can make the rolls the night before and keep them in the fridge overnight, but allow a little more time for rising in the morning.  I have also frozen the uncooked rolls.  Or you can bake them and then freeze them.  Or maybe you want to eat them all at once.   Any way you do it, enjoy them! :)