I challenge you to find a better recipe than this one. You can also make Cinnamon rolls or caramel pecan rolls with this dough. They take a little time, but you can make several pans, and freeze them. When I make this recipe, I triple it. It makes about 5 – 10×13 cake pans of large delicious rolls.** If you are using a 5 1/2 – 6 quart KitchenAid Mixer, you will only be able to double this recipe, or you will have a huge mess on your hands! I use the largest Tupperware bowl to triple this recipe, and a lot of arm power!
* Before freezing, frost them, cover with saran wrap, and then heavy duty foil. When thawing, remove the plastic wrap, and loosly cover with the foil. ENJOY!
I usually triple this recipe
1 cup milk scalded and cooled
3 TBSP Butter
1 cup flour
3 eggs beaten
1/2 cup white sugar
1 TBSP. yeast
Beat the above ingredients together and rise for 2 hours.
3 cups flour
1 tsp. salt
Mix that in and rise until double.
Roll out in 2 rectangles about 28×9
Spread dough with:
6 tablespoons melted butter
1/2 cups sugar
granted rind of one orange
Roll dough cinnamon roll style and cut in 1″ sections. I like to use sewing thread. It works wonders. Place in greased 9×13 inch pans. I usually do 3 across and 5 down. It really depends on the size you cut them. Rise until double. Bake at 375 degrees until done through – about 20 minutes. Check the bottom of the rolls, and make sure they are done as well. Every oven is different.
I glaze the rolls while still warm.
One package of powdered sugar
juice of one orange
1 stick of softened butter
Add enough milk to make nice glaze consistency