provided by Candace Rowley
Candace Rowley combined a family tradition of hers and her husband’s family to create these mouth watering orange rolls her family looks forward to year after year.
- 1 ½ T yeast
- 1 cup instant potato flakes
- 3 cup milk
- ¾ cup sugar
- 1 ½ cube butter
- 1 T salt
- 4 eggs
- 8 cup flour
Heat milk and add the butter. Add the potato flakes, sugar and salt. Let set. Proof the yeast by adding yeast to ¼ c warm water and ½ tsp sugar. Beat 4 eggs in your Bosch. Add the milk mixture. (Make sure the milk mixture is not too hot — you may add 2 cups of the flour to cool it down.) Add the yeast mixture. Mix all on low speed and slowly add the flour. Keep one cup out and let the Bosch run for about five to eight minutes and then add the last cup very slowly until the sides of the mixer are clean. Sometimes it takes all 8 cups and sometimes a little less or more.
Let rise for one hour. Divide dough in half and roll into a large, long oval. Take ½ cup soft butter and spread all over the circle. Take the sides of the oval and fold each side in (fold oval in thirds the long way) so that you have a long, skinny rectangle. Cut the dough into 1-inch strips and twist as you tie in a knot. Let the rolls rise for two to three hours, depending on the temperature and bake at 375 degrees for 11 to 12 minutes. You can also make cinnamon or orange rolls.
Orange Rolls: 1/2 cup sugar, 1/2 cup butter, orange rind and/or orange juice to taste (this is enough for half of the dough)
Cinnamon Rolls: 1/2 cup sugar, 1/2 cup butter, cinnamon to taste (this is enough for half of the dough)