1 square butter
1/2 cup sugar
1 tsp. salt
1 cup boiling water
2 pkg. yeast
1/2 cup warm water
2 cups flour
4 cups flour
3 beaten eggs
1 cup warm milk (I use 1/2 cup evaporated milk and 1/2 cup warm water)
Place the butter, sugar, and salt in a large bowl. Pour boiling water over all. Let cool slightly. Dissolve yeast in warm water. Add to previous mixture with 2 cups flour. Let rise for 30 minutes. Add flour, beaten eggs and warm milk. Mix well. (At this point you can refrigerate dough for use the next day. Take out 3 hours before rolling.) Proceed as for type of roll desired.
Dinner Rolls: Roll and let rise 1 1/2 hours. Bake at 400 for 10 to 12 minutes.
Cinnamon Rolls: Divide dough into 4 parts. Roll each into rectangle and spread with melted butter. Sprinkle with cinnamon and sugar and raisins if desired. Roll up the long side. Cut 1 1/2 inches wide and place in greased muffin tins or other pans. Let rise 1 1/2 to 2 hours. Bake at 375 for about 10 minutes. Ice with thin icing while still warm.
Orange Rolls: Do the same as for cinnamon rolls to the spreading of the batter; then cover dough with mixture of sugar and orange rind (about 1/2 cup sugar and grated rind of 1 orange to each 1/4 portion of dough). Roll up; cut and place in pans as before. Rise and bake.
