Orange Rolls

From: Krista and Wendy Tanner

These are a labor of love but once you have perfected them (it took me a few times to get them just right...) people will adore you for making them. They mind as well be dessert but you can pass them off as a dinner roll since they are so light and wonderful. You need to plan about 4 hours from start to finish, and you want to serve them perfectly warm.

1 C Luke Warm Water
2 Packages Yeast (Turns out to be a little less than 2 Tbsp if you get yours out of the jar)
2 C Milk
1 Stick Butter
2 Tsp Salt
6 Tbsp Sugar
2 Eggs Slightly Beaten
8 Cups Flour

Glaze
1 C Sugar
2 Sticks Butter
2 Tbsp Light Karo
Zest of 1 Orange
When the time comes to use the glaze you will heat this in the microwave just enough for everything to melt. I do it in small time increments. The reason for this is that you don't want your butter to get oily on the top or else it will leak out of your roll too easily and you loose all of the yummy goodness in there!

Dissolve yeast with 1 Tsp of sugar until about doubled.
Heat milk, butter, sugar and salt in microwave for 5 minutes. Allow this to cool down... It will take a while but this needs to happen so it doesn't cook the eggs or kill the yeast when you add them all together.
In a large bowl or mixer combine the yeast, eggs and the cooled down mixture. Add your flour 1 cup at a time. It might take a little more or a little less but your dough should be very sticky still... in fact kind of annoyingly sticky. My mother in law prefers to hand knead the whole thing because she puts a lot of love into her food, but I use my bosch and that works out just fine for me. Cover with your Bosch lid or a damp towel and let rise until doubled.
Punch down and divide the dough into 3 parts and roll it out on a floured surface.
When rolled out, spread with glaze, roll into a log and slice them about 1/2" thick. Try to seal it together a little or else everything will fall apart.
Place in oiled MUFFIN TIN (you will need 5 or so) and cover with wax paper. Let them rise for another 1-2 hours.
Bake at 400 degrees for 6 minutes or until lightly golden on the top. Right when you get them out dump them out right away upside down, onto your waxed paper. This helps all of the delicious glaze to settle in instead of oozing out.
ENJOY! I promise you will.