Twelve Hour Orange Rolls

1 pkg. yeast

1/4 cup warm water

1/2 cup melted butter

3/4 cup scalded mild

1/2 cup sugar

3/4 t salt

3 eggs beaten

4 to 5 cups flour

1/2 cup butter softened

1/2 cup sugar

grated rind of 1 orange

Dissolve yeast in warm water. Combine butter and milk. Stir in sugar, salt and eggs. Cool; stir in yeast and enough flour to make a soft dough. Cover. Allow to rise in a cool place for 5 to 6 hours. Turn out onto lightly floured board. Knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll into two 8x14 inch rectangles. Spread with soft butter or orange spread (1/2 cup butter, 1/2 cup sugar, and grated rind of one orange.); roll into a long jelly roll. Cut into slices and place in buttered muffin tins. Allow to rise for 5 to 6 hours. Bake for 12 to 15 minutes at 375. Serves 20.

Camille Ebert