Thanksgiving Rolls

Thanksgiving Rolls

4 1/2 t. yeast
1/2 c. warm water
1 T sugar
1 c. scalded milk
1/3 c. sugar
1/3 c. shortening
2 t. salt
2 eggs, beaten well
4 c. flour

Mix yeast, warm water and 1 T. sugar. Let stand 20 min. Scald milk and when it is cool add shortening, 1/3 c. sugar, salt, eggs and yeast mixture. Add flour and mix well. Mixture will be sticky. Put in refrigerator over night and knead well then roll out on a floured board. Let rise 2 hours. Bake 15 min at 350

Orange Pecan Scones

MB can leave out the pecans. These are delish!
From homespunliving.blogspot.com

Orange Pecan Scones
1/2 c. butter, in pieces
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped pecans
1/3 c. sugar
grated zest of one orange
1/2 c. orange juice
1 egg, beaten
For glaze:
1/2 c. confectioner's sugar
1 tbsp. orange juice
12 pecan halves
Scones: Combine dry ingredients (flour, baking powder, baking soda, chopped pecans, sugar & zest) in food processor*, and using pulse, cut in butter til it looks like a coarse meal--be careful not to over process. Add orange juice and beaten egg and combine until just mixed. Drop 12 equal lumps of dough onto a greased cookie sheet. Bake at 375 degrees for 12 - 15 minutes or until golden brown. Cool on wire rack.
* or use a pastry cutter and mix by hand.
Glaze: Combine confectioner's sugar and orange juice, mixing til smooth. Spread a little glaze on each scone and top with a pecan half.
Makes 1 dozen.
These are best eaten right after they are baked!