This is a long time family recipe! The regular batter roll recipe came from my grandma Marilyn and the orange variation is from my mother. Both are wonderful for just about any meal, including dessert! The batter rolls (and orange variation) are very simple to make. All pictures show the orange variation, but the batter roll instructions are posted as well. This recipe makes 24 rolls, but is easily doubled.
1 1/4 cup milk
1/4 cup organic sugar
1/4 cup butter
1 tablespoon yeast
1 teaspoon salt
3 1/2 cups cups all-purpose flour
In a medium sauce pan heat butter, milk and sugar just until the butter is melted. Beat the eggs in an electric mixer. Add the milk mixture to the eggs very slowly. Add 2 cups flour and mix. Add the yeast and salt, mix. Add the remaining 1 1/2 cups flour. Knead for 4 minutes. Dough will be sticky. Allow to raise until doubled, about an hour. On a floured surface divide the dough in half and knead a few times shaping into a ball.
Roll each ball of dough into a 10-12 inch round disc. Spread melted butter onto the surface.
For orange rolls, mix together 3/4 cup sugar and 4 tablespoons orange zest. Spread onto dough. Cut the disc into 12 equal pie slices with a pizza cutter.
Roll each piece from the outside in, pinching the end to the bottom so the rolls don’t come apart when baking.
Place rolls onto a jelly roll pan that has been greased. Brush the tops of the rolls with more melted butter and let rise until doubled, about 30-45 minutes. Bake in a 400 degree oven for 15-20 minutes.
While the rolls are baking make the glaze for the orange rolls. In a large sauce pan boil for 6 minutes the following ingredients:
3/4 cup sugar
1/2 cup sour cream
2 tablespoons orange juice concentrate or juice of 2 oranges and 4-5 drops orange essential oil
1 stick butter
Let cool slightly and pour over cooled rolls. Enjoy!