Butterhorn Rolls/Orange Rolls

Oh wow, the first time I tasted these I thought I had died and gone to heaven. YUM!!!!! When Jeff and I were first dating, and he would rave on and on about his mom's famous rolls, I thought sure, they're probably pretty good. Wow, was I wrong. These are the best rolls I have ever tasted, hands down. I could eat like 20 of these in one sitting, no joke. Every time we eat these, I literally have to have Jeff set a limit for me and make me stick to it. I just can't handle the yumminess of these delicious heavenly things. SO GOOD.

Butterhorn Rolls

1 pkg. dry yeast (approx 1-2 Tbsp.)

1 cup warm water

1/2 cup sugar

1/2 cup melted butter

3 eggs, well beaten

3/4 tsp. salt

3 1/2-4 cups flour

1/4-1/2 cup milk powder

Dissolve yeast, warm water and sugar together. Let set until yeast ferments. Combine yeast, melted butter, and eggs. Mix in salt, flour and milk powder. (Dough should be sticky.) Cover, let rise double in bulk (2-4 hours). Knead dough. Separate dough into 2 or 3 parts. Roll out into a circle; dough should be about 1/4 inch thick. Spread with butter. Cut like a pizza into triangles (a pizza cutter works best). Roll up each triangle starting with the large end (like a crescent roll). Let rise again. Bake on greased wax paper on a cookie sheet so bottoms don't brown too much. Bake at 375 degrees for 10-15 minutes. Makes about 3 dozen (16 rolls per circle when dough is made into 2 parts).

Orange Rolls

1 recipe Butterhorn Rolls dough

1 cube butter, melted

3/4-1 cup sugar

1 orange peel (2-3 Tbsp.), finely grated

Mix butter, sugar and orange peel. Spread out Butterhorn Roll dough as though making Butterhorn rolls. Instead of spreading the dough with butter, spread with the orange spread. Cut and roll dough as in Butterhorn Roll dough recipe. Bake as directed in Butterhorn Roll recipe.

Recipe Credit: Lynette Olson