Lion House Orange Rolls

It is a tradition in my family to have orange rolls and cinnamon rolls for General Conference weekend. My mom started that when I was in high school and since I have been married I have carried on the tradition.
I absolutely love orange rolls. They are so addicting that I can't have just one. It is at least two at a time for me. I love slowly untwisting it saving the center, the best part, for last. Greg on the other hand just dives right in with a huge bite on the side. But I guess we all have our funny ways of eating things.
I got this recipe from the grey Lion House Cookbook. That's what I have known it as since I was a kid and it seriously has the best recipes in it. They always turn out well. Anyways, this year I couldn't remember the recipe I normally use so I found this one and decided to try it out. I was not disappointed. It was really great too because you can make the dough in advance so you don't have to get up super early just making the dough.
Here is how you do it:

Orange Rolls

Ingredients:

• 1 recipe Dinner Rolls or Refrigerator Rolls (the recipe is at the bottom)
• 1/4 c. softened butter or margarine
• 1/2 c. sugar
• 1 Tbsp. water or orange juice (I used the orange juice)
• 1/2 tsp. orange extract or 1 tsp. grated orange rind (I used the orange rind)
• Orange food coloring, optional (I opted out)

Directions:

1. Follow the directions for Dinner Rolls or Refrigerator Rolls. When the dough is read to shape into rolls, punch down and divide in half.
2. Roll each half into a large rectangle, about 9X13 inches, 1/4 inch thick. 
3. Spread each rectangle with half of the softened butter.
4. Combine remaining ingredients and spread over buttered dough.
5. Starting with the long side, roll up jelly-roll style; seal the edges well.
6. Cut dough into 1 inch slices; reshape and place on well-greased baking sheet.
7. Let it rise away from drafts until it has doubled in bulk; about 1 hour.
8. Bake at 350 degrees F for about 20 minutes or until nicely browned.
9. Remove rolls from pans and cool on wire rack (I just left mine in the pan before I glazed them, it was less messy this way and I didn't want to wait for them any longer :) ).
10. When the rolls are cook, drizzle with orange glaze (the recipe is at the bottom). Enjoy!

Refrigerator Rolls

Ingredients:

• 1/4 c. butter or margarine 
• 1/4 c. sugar
• 1 c. milk, scalded
• 1 package (1 Tbsp.) dry yeast
• 1 Tbsp. sugar
• 1/4 c. lukewarm water
• 2 tsp. salt
• 4 c. flour
• 3 eggs

Directions:

1.  Add butter and 1/4 c. sugar to hot milk; cool.
2. Combine yeast, 1 Tbsp. sugar, and lukewarm water; let it stand for 5 minutes to soften the yeast.
3. Add salt to flour.
4. Combine milk and yeast mixtures, and add 1 c. flour. 
5. Add eggs and beat well.
6. Continue adding flour gradually, beating until smooth after each addition (this is a soft dough and most or all of the flour can be handled by the electric mixer).
7. Cover bowl and place out of draft until dough rises about triple in amount. 
8. Punch down; cover again and place in the refrigerator over night or until thoroughly chilled.
9. When ready for use (dough will keep well up to 5 days in refrigerator) remove, roll and shape while cold (you can handle a much softer dough if it is chilled). 

*There is more to this recipe but since I haven't tried it that way I won't post it yet.  

Orange Glaze

*Mix together 1 1/2 c. powdered sugar, 3 Tbsp. water combined with 1/2 tsp. orange extract OR use orange juice in place of the water (I just used a little over 3 Tbsp. orange juice), and 1/2 tsp. grated orange rind (I used 1 tsp.).