1 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
1 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 c. vegetable oil or butter
1 egg, beaten
About 3 1/2 c. all-purpose flour
Orange butter (recipe follows)

Dissolve yeast in warm water; set mixture aside.

Combine milk, sugar and salt; stir well. Cool to 105 to 115 degrees.

Combine yeast mixture, milk mixture, oil and egg; stir well. Add 1 3/4 cups flour and beat well. Stir in remaining flour; beat well. Cover and let rise in a warm place, 85 degrees, free from drafts, until doubled in bulk.

Punch dough down and divide in half. Turn dough out onto a heavily floured surface (dough will be very soft). Knead each dough half lightly 6 to 8 times to form a smooth ball.

Place stockinette cover on rolling pin; flour well. Roll out each dough ball to a 14"x9" rectangle. Spread 3/4 cup orange butter evenly over each rectangle, leaving a 1" margin.

Roll up rectangles lengthwise; pinch long edges to seal (do not seal ends). Cut into 1 1/2" slices. Place rolls, cut side down, in 2 well greased 9" cake pans; leaving about 1/2" space between rolls. Cover and let rise in a warm place, 85 degrees, free from drafts, for 30 minutes or until doubled in bulk.

Bake at 375 degrees for 25 to 30 minutes or until golden brown. Remove rolls from pan while hot. Yield: about 2 dozen.

ORANGE BUTTER:

1/2 butter, softened
1 c. sugar
Grated rind of 2 oranges

Combine all ingredients; beat at medium speed of electric mixer until fluffy. Yield: about 1 1/2 cups.