Orange Rolls

3/4 Cup Sugar
3/4 Cup Butter or shortening, plus extra for buttering the dough, about 1/3 cup extra butter
3 Cups Scalded Milk * see note
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
7 Cups Flour
Zest of 1 large Orange

GLAZE
2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt

DIRECTIONS:
POTATO ROLLS
Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest. Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.

Let dough rise for one hour. Push down and divide dough into 3 parts. Flour your counter and the top of the dough. Roll out to 1/2″ thick and butter 1/2 of dough. Fold the dough over and cut into 1″ wide strips.
Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.

Bake at 350 until golden brown, (14-20 min)

GLAZE
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!

(Source: https://ohsweetbasil.com/orange-rolls/)