I grew up in Salt Lake City, UT in the northwest corner of town in a small community called Rose Park. Great memories were made there along with great recipes. This recipe comes from the Rose Park 6th Ward cookbook.
This recipe is so wonderful. It has a light orange taste. I love it because you can make this recipe ahead, freeze and pull them out of the freezer at any future date. This makes Thanksgiving Day a whole lot easier and you will serve fresh homemade rolls.
½ c. water
2 T. yeast
½ c butter
½ c. sugar, rounded
1 ¼ c. milk
2 eggs, beaten
½ c. canned milk
1 tsp. salt
1/3 c. orange juice
2 tsp. grated orange rind
5 to 6 ½ c. flour
Dissolve yeast in water with a pinch of sugar. Mix milk, butter, salt, sugar, eggs, canned milk, orange juice, orange rind, and 2 cups flour, then add yeast. Slowly add the rest of the flour to form a soft dough. Let double once. Roll out; form crescent style rolls and place on greased cookie sheets. Place plastic wrap, then foil, over the pans. Freeze. When frozen, place rolls in freezer bags. Or skip the freezer step and let rolls rise until double. Bake.
To bake: Remove rolls from freezer 4 hours before baking time. Place on greased cookie sheet. Thaw and rise. Bake at 375 for 12 to 15 minutes. Makes 4 to 5 dozen.
