Cara's Orange Rolls

Another wonderful bread recipe shared by Lindsey Kennedy/Lisa Anderson

2 pkgs dry yeast
1/4 cup warm water
3 eggs, well beaten and at room temp
4-1/2 cups flour
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 t. salt

Filling:
1/3 cup butter, melted
1/2 cup sugar
rind of one orange, grated

Powdered Sugar Frosting

Soften yeast in 1/4 c. warm water.  Let stand 10 minutes. Combine dissolved yeast, eggs, 2-1/2 cup flour, 1 cup water, shortening, sugar and salt in large bowl.  Beat until smooth. Add remaining flour to make a soft ought.  Cover and let rise til double in bulk.  Punch down and cover, refrigerate overnight.

Three hours before baking, divide dough in half and roll out into a 1/2" thick rectangle.  Spread with filling.  Starting at the long side, roll up jelly roll style. Cut into 1" slices. Place in greased muffin tins, cut side down.  Cover and let rise 3 hours. Bake at 375 for 12-15 minutes.  Frost with powdered sugar frosting.

Cara's Thanksgiving Dinner Rolls

2019...Thanksgiving at Team Kennedy's home. Cara blessed us with amazing food, fun and more food. Here is (now) her recipe for Dinner Rolls.


2 1/2 c. scalded milk on the stove top
1/2 cup butter slice and melt in hot milk
1/2 c sugar
1 tsp salt
2 eggs
1 1/2 tablespoon yeast (She used rapid rise.)
6 cups flour

Mix by hand. (The dough is very, very soft.) Let rise two times. Form and let rise again. At this point you can form them into dinner rolls, cinnamon rolls, ham and cheese pinwheels, etc. Bake at 350 for 10-15 minutes.

**Shared by Sally Daetwyler.