Orange Rolls

Orange Rolls by Lion House

Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half

Place powdered sugar and orange juice in a small bowl; add half the
amount of heavy cream. With spoon or mixer, mix until smooth. If icing
is too thick, add more cream a little at a time. The hotter the rolls
are when frosted, the thicker the frosting needs to be. Note: You can
add more orange flavor by mixing in 1 to 2 teaspoons orange zest if
desired.


Lion House Dinner Rolls


2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until
milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups
flour. Mix on low speed until ingredients are wet, then for 2 minutes
at medium speed. Add 2 cups flour; mix on low speed until ingredients
are wet, then for 2 minutes at medium speed. (Dough will be getting
stiff and remaining flour may need to be mixed in by hand). Add about ½
cup flour and mix again, by hand or mixer. Dough should be soft, not
overly sticky, and not stiff (It is not necessary to use the entire
amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of
vegetable oil all around sides of bowl. Turn dough over in bowl so it
is covered with oil. (This helps prevent dough from drying out). Cover
with plastic and allow to rise in warm place until double in size.
Sprinkle cutting board or counter with flour and place dough on floured
board. Roll out and cut rolls into desired shape and size. Place on
greased (or parchment lined) baking pans. Let rise in warm place until
rolls are double in size (about 1-1 ½ hours).

Follow recipe for Orange Rolls at this point.