2 Tbsp. yeast, dissolved in 1/4 cup warm water and 1 tsp. sugar
1/2 cup margarine
2 cups milk
2 tsp. salt
1/2 cup sugar
2 eggs, well beaten
6-7 cups bread flour
Dissolve sugar in water and add yeast. Let stand 20 minutes. Meanwhile, melt margarine in saucepan, then add milk, salt, and sugar. Warm through, Don’t let milk mixture get too hot.
Add milk mixture to yeast. Add eggs and flour, one cup at a time. When mixed together, let dough stand about 20 minutes, covered.
Filling for each rectangle:
butter (I use soft spread butter)
1/2 cup sugar, divided
1 1/2 tsp. cinnamon or 1 grated rind of orange
When dough has risen, divide into two parts. Roll out onto well-floured surface, into two rectangles. Roll until about 1/2 inch thick. On each rectangle spread a thin layer of soft butter over top of dough, then sprinkle sugar and cinnamon and roll up into logs. Cut with a piece of string, an inch or wider. (Each roll should produce 12 pieces for a total of 24.)
Place on greased jelly roll pan; cover and let rise another 20 minutes. Bake at 375º for 20-25 minutes or until golden brown. Frost while still hot.
Frosting:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 1/2 – 3 cups powdered sugar
2 tsp. vanilla
1 1/2 tsp. milk
I added a little bit of orange zest to the frosting when I made the orange rolls. Adds a little bit of color and more orange flavoring.
