ScrapGal newsletter:

Picture-A-Day for December: Self Portrait:

Orange Roll Recipe for the fabulous Carol:

Orange Rolls

1 ¼ cups milk

½ cup butter

1/3 cup sugar

1 teaspoon salt

1 tablespoon active dry yeast (approx. 1 packet)

2 eggs, slightly beaten

½ cup fresh orange juice

3 tablespoons orange peel (orange zest)

5 cups flour, approximately

2 cups powdered sugar

Scald milk, then add butter, sugar and salt.  Cool to lukewarm.  Add yeast and stir.  Stir in beaten eggs, ¼ cup fresh orange juice and t tablespoons grated orange peel.  Add 2 cups of flour and beat well.  Stir in additional flour until dough is stiff enough to handle, do not add to much flour – keep dough soft and pliable.  Place dough on lightly floured surface and knead until smooth and elastic.  Place in a greased blow.  Cover and allow to rise in a warm place until double in bulk (about 2 hours).

Knead down.  Divide dough into 3 equal portions.  Roll each piece of dough into a circle about 12 inches in diameter.  Cut circle into 12 equal wedges.  Roll up each wedge, from wide end to small.  Place on a greased baking sheet tip side down.  Allow to rise until double in bulk.  Bake at 400 degrees for 8-10 minutes or until lightly brown. 

Glaze:  Combine powdered sugar with ¼ cup fresh orange juice and 1 tablespoon grated orange peel.  Stir until smooth.  Drizzle over warm rolls.  Serve rolls warm or cold.