1/2 cup really warm water(bath water temperature)
3 1/2 tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 vegetable oil
6-8 cups flour
For the Filling
3/4 cup melted butter
1 1/2 cups sugar
zest of one orange
- In a cereal bowl mix the yeast with the really warm water. Adding a pinch of sugar will also make it raise faster. Set aside for later.
- Mix in a Bosch or other mixer, the canned milk, sugar, and salt.
- Add in the 1 cup of boiling water, followed by the oil.
- Add the eggs one at a time.
- Mix in the yeast mixture that was set aside.
- Mix in the flour until the dough pulls away from the sides of the bowl.
- Spray the counter with Pam spray to keep the dough from sticking. Roll out to about 15 by 12 inch span. Basically you need to roll it out to the size of a cookie sheet.
- After the dough is rolled out make the filling by melting the butter and mixing it with the sugar. To zest the orange use the finest part of a cheese shredder.
- Spread the filling over the dough evenly.
- Roll the dough up from the longest side.
- With a serrated knife cut the roll in half, then cut each half again then cut each section in half again until you have about 18 equal rolls.
- Spray a 12x15 inch cookie sheet with pam spray and put each roll in the cookie sheet about 1/2 inch apart.
- Let them rise about 20 minutes. Preheat the oven during this time they are raising to 375 degrees.
- Bake for 25 minutes.
- Let cool and frost with butter cream frosting found here