Dear Jane: Gently flavored with orange zest and lightly sweetened with sugar, these dinner rolls are shaped like a cinnamon roll and baked in muffin tins, puffed to a rich golden-brown. Morrison's Lodge was happy to share this recipe with us, originally from Elaine Hanton who, with her husband B.A., purchased the lodge in 1964.
Orange dinner rolls
Total time: About 1 hour, plus rising time for the dough
Servings: Makes 2 dozen rolls
Note: Adapted from Morrison's Rogue River Lodge.
1 cup lukewarm water
1 packet active-dry yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 1/2 tablespoons plus 1/3 cup sugar, divided
2 1/2 tablespoons shortening, at room temperature
1 egg, at room temperature
1 teaspoon salt
3 tablespoons softened butter
3/4 teaspoon finely grated orange zest
1. In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.