One mustn't ask apple trees for oranges, France for sun, women for love, life for happiness

Orange Glazed Breakfast Rolls

Glaze:

1 tablespoon cornstarch
1/3 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons butter

Combine cornstarch and sugar in a saucepan, stir in orange juice and butter. Cook and stir until mixture is thickened and boiling. Cook one minute more; set aside to cool.

Rolls:

1 package active dry yeast
4 1/4 cups sifted all-purpose flour
3/4 teaspoon ground ginger
1 1/4 cups milk
4 tablespoons butter
1/4 cup sugar
1 teaspoon salt
2 eggs

In a large mixer bowl, combine yeast, 2 cups of flour, and ground ginger. In a saucepan, combine milk, butter, sugar and salt. Heat until just warm, stirring occasionally to melt butter. Add to dry mixture in bowl, add eggs. Beat with electric mixer at low speed for 1/2 minute, scraping sides of bowl constantly. Then beat 3 minutes at high speed. By hand, stir in 2 1/4 cups of flour.
Turn dough into a greased bowl. Cover, and chill in freezer for 45 minutes or refrigerator for 1 1/2 hours. Punch down, divide in half. Shape each half into 16 rolls. Place rolls into two lightly greased 8x8x2 baking pans; cover. Let rise in warm place till light, about 40-45 minutes. Bake in hot oven (400°F) for 12 to 15 minutes or till rolls are golden brown. Brush rolls with orange glaze. Serve warm. Makes 32 rolls.