Orange Butterflake Rolls

 Ingredients:

1 Tbsp active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Orange Butter 

Orange glaze 

Orange Butter

4 Tbsp butter 

1⁄2 C Sugar 

2 Tbsp Grated orange peel 

Orange glaze

1 c Sifted powdered sugar 

2 Tbs orange juice 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is

smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until

doubled in size. Generously grease muffin pans. Prepare Orange Butter. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 10x 20 rectangle brush with orange butter. with a sharp knife cut into 20 1 inch slices. Stack5 strips together, cut each stack into 6 equal pieces. Place each stack upright in prepared muffin pans. Cover and let rise until doubled, preheat oven 400, bake 15 to 20 min until golden brown. Prepare orange glaze brush on while rolls are still warm make 24 rolls 

Pan Rolls

Ingredients:

1 Tbsp active dried yeast 

1 1⁄2 C luke warm water

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until

dough is smooth add more HRM if necessary, lightly butter

bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Punch down dough, Grease 13x9 divide dough into 24 to 30 balls of equal size, place balls in prepared pan, cover and let stand until doubled in bulk. Cook 20 t0 25 min a 375 until golden brown. 

Mary’s Honey Walnut Swirls

Ingredients:

2 Tbsp active dried yeast 

1 C luke warm water

2 Eggs Beaten

1 C water

4 Tbsp vegetable oil

6 1/2 to7 C. Hot Roll Mix

1 tsp orange peel 

1 tsp lemon peel

Honey filling below powdered sugar glaze 

Honey filling

3⁄4 c Sugar 

1⁄4 c Honey 

1⁄4 tsp Salt

1 Egg beaten 

1⁄2 c chopped Nuts 

1⁄2 tsp vanilla 

1 tsp cinnamon 

Directions:

Lg bowl, dissolve yeast in lukewarm water. When yeast starts to bubble add eggs, 1 c water, oil, orange peel, lemon peel. Blend well addHRM 1 cup at a time to make a soft, but not sticky dough, knead 5 mins. Until the dough is smooth, lightly butter the bowl, put in the bowl and turn to the butter top. Cover Dough with a damp towel and let rise until doubled in size. Punch down dough, Prepare Honey filling. Preheat oven 375 butter 2 loaf pan divide dough into 2 balls. Roll out each ball to 2 9x14 rectangles about 1 ⁄ 2 inch thick. Spread honey filling to within 1 inch of edges. Roll up like a jelly roll from the small end, lifting doubt slightly and sealing edges as you roll. Seal edges and put into prepared pans, seams side down, cover and let rise ina warm place until dough is slightly rounded above top of pan, bake 45 to 50 min, until deep golden brown cool on a wire rack. While still warm drizzle powdered sugar glaze on top 

Butterscotch Butter Balls

 Ingredients:

1Tbsp active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

1-3oz Reg butterscotch pudding 

2 tsp cinnamon

1 C butter melted

1 C Brown Sugar pecan chopped 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until

dough is smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a

damp towel and let rise until doubled in size. Divide dough into 48 balls placed on a cookie sheet, cover with plastic wrap and freeze when frozen. Transfer into a storage bag in the freezer. About 8 hours before use or night before , place 24 frozen balls into 2 unbuttered bundt pan, sprinkle half of the pudding on each pan of frozen rolls and combine melted butter, brown sugar in a small bowl. Pour half of the mixture over each pan of rolls. Sprinkle half nut and half cinnamon over each pan. Cover each pan with towels and let rise for about 8 hours or overnight. Preheat oven 350 and bake for 30 mins. 

Cream Cheese Swirls

Ingredients:

1 Tbs active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Cinnamon Sprinkle

Sweet glaze

Cinnamon Sprinkle 

2 Tbsp Butter melted 

1⁄2 C Brown sugar

1 1⁄2 tsp Cinnamon 

1⁄4 c Nuts

Cream cheese Filling

1 8 oz package cream cheese

6 Tbsp sugar

1 egg slightly beaten 

1⁄2 tsp Vanilla 

Sweet glaze

1 c Sifted powdered sugar 

2 Tbsp milk 

1⁄4 tsp vanilla 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is smooth add

more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Prepare cinnamon and cream cheese filling. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 12x 24 rectangle about 1⁄4 inch thick, spread cinnamon sprinkle. Roll into a jelly roll with a sharp knife cut into 24 1 inch slices. Place on a greased pan, let rise till doubled, with a tablespoon, put a deep indentation in the center of each bun, fill indent with 3 Tbsp of cream cheese filling, cook 20 t0 25 min a 375 until golden brown. Add glaze 

Cinnamon Roll

 Ingredients:

1 Tbsp active dried yeast 

1 1⁄2 C luke warm water

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Cinnamon Sprinkle

Sweet glaze

Cinnamon Sprinkle

2 Tbsp Butter melted 1⁄2 C Brown sugar

1 1⁄2 tsp Cinnamon

1⁄4 c Nuts 

Sweet glaze

1 c Sifted powdered sugar

1⁄4 tsp vanilla

2 Tbsp milk

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is

smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until

doubled in size. Prepare cinnamon filling. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 12x 24 rectangle about 1⁄4 inch thick, spread cinnamon sprinkle. Roll into a jelly roll with a sharp knife cut into 24 1 inch slices. Place on a greased pan, let rise till doubled, cook 20 t0 25 min a 375 until golden brown. Add glaze 

Swedish Cinnamon Twist

Ingredients:

1 pkg active dry yeast or 1/4oz 

1 Tbsp Sugar

1⁄4 C.Warm Water

1 C Buttermilk

1⁄4 tsp. Baking soda

2 eggs beaten

4 to 5 c Hot Roll Mix

3 Tbs butter melted 

Cinnamon filling below 

Cinnamon Filling

1⁄2 Cb Brown Sugar 

1⁄2 tsp. Cinnamon

1⁄2 C. Chopped nuts 

Powdered Sugar Glaze

1 1⁄2 Cup Sifted Powdered Sugar 

1⁄2 Tbsp Butter melted

2 Tbsp hot water 

Directions:

In a small bowl, dissolve yeast and sugar in warm water set aside. 

Bring buttermilk to a boil in a small saucepan; buttermilk should curdle, in a large bowl, combine buttermilk baking soda and 1⁄2 c melted butter. Add eggs, when mixture is lukewarm add dissolved yeast mixture. Gradually stir in 4 c HOT ROLL MIX until the soft dough forms a ball. Knead dough about 5 min,until smooth and elastic, add additional HRM if necessary to make a soft, but not sticky dough.lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Prepare cinnamon filling. Punch down dough, Roll out dough 12x20 rectangle brush with butter sprinkle cinnamon filling lengthwise over half of dough within 1⁄2 inch of long edge. Fold in half to cover filling. Seal dough edgeswith a pizza cutter cut 24 stripsabout 3⁄4 inch wide. Twist eachstrip twice and place on a baking sheet, cover and rise until double in bulk preheat oven. 375 bake 10 to 12 mins until golden brown. Brush with glaze.