Nancy Monks Orange Rolls

Scald: 1 ¼ c. milk
½ c. butter or margarine
¾ c. sugar
1 t. salt
2 T. Yeast
1 c. warm water
1/3 c. orange juice
2 beaten eggs
1/3 c. canned evaporated milk
6 cups flour

Cool milk mixture until warm. Add yeast that has been dissolved in the warm water. Add all liquid ingredients and then the flour. Mix well. Let stand for 10 min. Pour 1 cup flour on board and knead well. Place in greased bowl and let rise until double. Form rolls and put in pans. Let rise 2 hours. Bake about 20 min. at 350 degrees.

To Freeze unbaked: As soon as you get the rolls in the pan, cover and put in freezer. When the rolls are frozen, you can remove them from the pan, and put in bags or other containers if you need the pan or if freezing them in pans crowds your freezer. When you are ready to use the rolls, remove them from the freezer 4 hours before you want to bake them. Bake same as above. You can double this recipe