Orange Sweet Rolls

Ingredients

1 package active dry yeast
1/2 cup warm water
1/3 cup Roberts Butter, melted and cooled
3/4 cup sugar
1 Roberts Egg, beaten
1/2 cup lukewarm water
1/2 teaspoon salt
3-3 1/2 cups flour, sifted
1/3 cup Roberts Butter, softened
2 teaspoons freshly grated orange rind

Preparation

Soften yeast in warm water. Mix together melted butter, 1/3 cup sugar, beaten egg, yeast mixture, lukewarm water and salt. Add about half of the flour and beat with rotary beater; stir in additional flour to make a soft dough. Knead dough until it is smooth and elastic; cover and allow to rise in a warm place until double in bulk. Divide dough into 2 equal portions. On a lightly floured surface, roll each portion into a 12 x 15 inch rectangle. Combine softened butter, remaining sugar and grated orange rind; spread over rectangles. Roll as for jelly roll; cut into 1 inch slices. Place rolls in 2 buttered 9 x 13 x 2 inch baking pans; cover and allow to rise in a warm place until double in bulk. Bake at 350° for 20 to 25 minutes, or until nicely browned.

Yield: 2 1/2 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.