Serves: 18
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1 tablespoon yeast
1/8 teaspoon sugar
1/4 cup water
1 cup milk
1 tablespoon butter
1/2 cup sugar
1/2 teaspoon salt
3 eggs beaten
4 cups flour
1/2 cup butter softened
1/2 cup sugar
1 1/2 tablespoons orange peel grated
Dissolve yeast and pinch of sugar in 1/4 cup water. Heat milk, butter, 1/2 cup sugar, and salt till butter is melted. Cool to lukewarm and beat in yeast mixture, eggs, and 1 cup of the flour. Let rise till bubbly. Gradually add remaining flour and beat well with spoon or mixer-not necessary to knead. Cover and let rise till double in bulk. Mix 1/2 cup softened butter (or margarine), 1/2 cup sugar, and grated orange rind. Roll dough out on lightly floured surface into rectangle and spread with sugar-orange mixture. (Save a little sugar mixture to sprinkle over rolls when done.) Roll up as for cinnamon rolls. Cut into slices and place in greased muffin tins. Let rise till double. Bake at 375 degrees F. for 15 to 20 minutes. Sprinkle with reserved sugar mixture. Makes 18 rolls.
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