What you will need:
1/2 c. butter
2 c. sugar
1 c. orange juice and pulp
1/4 orange zest
2 cake yeast (or 2 packets of dry yeast)
1/2 c. warm water
1/2 c. white sugar
1/4 c. shortening
2 t. salt
1 c. boiling water
7 1/2 c. of all-purpose flour
Combine butter, sugar, orange juice and pulp, and orange zest into a small saucepan. Boil for 6 minutes, stirring constantly. (2 1/2 cups of orange marmalade, heated with 1/2 cup of butter may be substituted).
Divide mixture into well-greased muffin tins, roughly 1 tablespoon per cup. Soften yeast in 1/2cup of warm water, mix well. Combine 1/2 cup of sugar with shortening, salt, and boiling water; mix well. Cool to lukewarm by adding 3/4 cup cold water. Blend in unbeaten eggs and yeast. Add flour gradually to form a stiff dough, kneading well after each addition.
Toss on a floured surface until dough is no longer sticky. Roll out the dough, 1/3 at a time on a floured surface. Brush with melted butter. Roll as if you were rolling a jelly roll, starting with a 12-inch edge. Cut off into 1-inch slices. Place in prepared muffin tins.
Let rise in warm place until light and doubled in size, 45-60 minutes.
Bake at 375 degrees for 15-20 minutes.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast