“It is my hope and prayer that we may not become so caught up in the pressures of the season that we place our emphasis on the wrong things and miss the simple joys of commemorating the birth of the Holy One of Bethlehem,” –President Thomas S. Monson
I LOVE these rolls. These rolls are very soft in texture and melt-in-mouth yummy. I make these the night before and let them rise in the fridge all night. They are so simple and so good.
- 3 tablespoons active dry yeast
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 1 cup butter, diced
- 1/2 cup white sugar
- 2 teaspoons salt
- 2 cups scalded milk
- 2 eggs, lightly beaten
- 6 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
Cream Cheese Frosting
- 1/2 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons milk