Mrs. Dull's Extra Special Orange Rolls

Ingredients

• 2 pkg active dry yeast
• 2½ cup warm water
• ½ cup vegetable shortening
• ½ cup sugar
• 2 tsp salt
• ¼ tsp ginger
• 2 eggs
• 8½ cup about flour
• 1 cup orange filling soft butter or margarine
• 1 cup orange filling sugar
• 2 tbsp orange filling grated orange rind
• 1 cup topping whipping cream
• ½ cup topping packed brown sugar
• ½ tsp topping vanilla
• 1 cup glaze powdered sugar, sifted
• ¼ cup glaze milk
• 1½ tbsp glaze melted butter
• 1¼ tsp glaze vanilla

Method

1. For rolls, dissolve the yeast with the warm water in a large mixer bowl. Add the shortening, sugar, salt, ginger, eggs and half the flour. Beat until smooth. Cover; set in a warm place for 30 minutes.
2. Add enough flour to make a soft dough. Turn out on a lightly floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease the dough all over. Cover; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Punch the dough down. Divide into two equal parts; let rest 10 minutes. Meanwhile, combine the orange filling ingredients in a small bowl.
4. Roll half of the dough into a 12- by 18-inch rectangle; spread with half of the orange filling. Roll up jelly-roll fashion, beginning at the wide edge. Cut into 18 slices and place in a greased 9- by 13-inch pan. Repeat with the remaining dough and filling. Cover and let rise until almost doubled.
5. Whip the cream until slightly thickened; add the brown sugar and vanilla. Spread over the rolls. Bake at 375 degrees for 30 minutes or until done. Turn out on a sheet of aluminum foil; cool 5 minutes.
6. Meanwhile, combine the glaze ingredients; stir until smooth. Invert the slightly cooled rolls on a wire rack and spread with glaze.

Notes

Yield: 3 dozen. Grand Prize Winner in the 1975 Dorothy Dean Homemakers Service recipe contest (The Spokesman-Review).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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