Grandma’s Egg Bread (Orange Rolls )

Orange Rolls or Cinnamon Rolls

(Grandma’s Egg Bread) (A Family Favorite)

Mix and set aside:

•  ½ cup warm water
• 2 T Dry yeast
• ½ cup sugar

Beat 3 eggs in a large bowl.

Add to eggs and mix:

• 2 ½ c. milk (room temp.)  Best if brought to a boil then cooled.
• 1 cube butter (room temp.)
• 4 t. Salt
• 5 cups whole wheat and/or unbleached flour
• yeast mixture

Add and knead in about 2 ½ more cups of flour to make a soft and smooth dough. (Use wet hands to knead.)  Let rise. (double in bulk)  Punch the air out.

Mix in a small container:

•  1 cube soft butter,
• ½ cup sugar
• the zest from one orange.      (grated peel)

Roll the dough into a ½ in. thick rectangle.  Spread the zest/butter mixture on dough except for a 1 inch strip on the edge to seal the roll.

Roll up the dough and seal with the non-buttered edge.  Cut the roll with dental floss or a knife.

Put the rolls in a greased baking pan.  Let rise until double in bulk again.

Bake in a preheated 375 oven for 20 minutes.

Make the glaze while the rolls are baking.

Glaze

Cook 1 cube butter with 1 cup brown sugar until it boils 1 minute.  Take off the stove and beat in the juice from 1 orange, and 1 cup sifted powdered sugar.  As the rolls come out of the oven, spoon on the glaze.

Optional Cinnamon Rolls

After the dough is rolled out, butter the dough except for a 1 inch strip on one of the longer sides, so you can seal the roll. Sprinkle cinnamon-sugar (1 cup brown sugar mixed with 2 teas. cinnamon) only on the butter.  Continue like for Orange Rolls.

Glaze

Cook 1 cube butter with 1 cup brown sugar until it boils 1 minute.  Take off the stove and beat in ½ teas. vanilla, 1 T. milk and 1 cup sifted powdered sugar.  As the rolls come out of the oven, spoon on the glaze.