Dissolve 2 packages active dry yeast in 1 cup lukewarm (not hot) water with a pinch of sugar. Set aside and allow the yeast to bubble. If a foam does not develop, yeast is not active and should be discarded.

Add:

1/2 cup butter
1/3 cup sugar
2 eggs

Beat well.

Add:

4 1/2 cups flour
1 tsp. salt

Beat until smooth and elastic, for 5-7 minutes. Let rise until doubled in bulk. Punch down.

Form into rolls, place on a greased baking sheet and let rise again in a warm, draft free place.

Bake at 375°F until lightly golden.

ORANGE BUTTER:

1/4 c. frozen orange juice undiluted
1 1/3 sticks butter
1 lb. powdered sugar

Cream butter and sugar. Put in covered container (store in refrigerator or freeze for later use). Spread on warm orange rolls.