Sweet Rolls For a Crowd - Easy

Refrigerator Sweet Roll Dough

1 c milk
1/3 c butter
2 pkg yeast
3/4 c warm water (110)
3 TBS sugar
1 tsp salt
3 eggs
7 - 7 1/2 c flour

In a pan,heat the milk and butter, stirring until butter melts. Cool to 110. In the large bowl of an electric mixer, dissolve the yeast in the water. Stir in the cooled milk mixture, sugar, salt, and eggs. Add 3 1/2 c of the flour and beat with an electric mixer at medium speed for 5 minutes, scraping bowl often.
With a heavy-duty mixer or a wooden spoon, gradually beat in enough of the remaining flour (3 to 3 1/2 c) to form a soft dough that is not too sticky to knead. Knead on a floured board, adding flour as needed to prevent it from sticking, until dough is smooth.
Divide dough in half to make a pan each of the streusel-layered and orange-coconut rolls. Or make two pans of either rolls, doubling the filling proportions. (Or turn dough over in a well-greased bowl, cover, and chill up to 24 hours. Punch dough down before shaping.)

Streusel-layered Rolls. Stir together 2/3 c sugar, 1 c chopped nuts, 1 tsp nutmeg, and 1/2 tsp cinnamon. Melt 1/2 c butter. Use about 1 1/2 TBS of the butter to coat bottom and sides of a 9 x 13 inch baking pan.
Divide a half-portion of the dough in half. On a floured board, roll one half into a 9 x 13 rectangle and fit into pan. Push and stretch cough into corners; if it's too springy, chill briefly. Brush top with about 2 TBS of the melted butter. Sprinkle evenly with half of the sugar mixture.
Roll out remaining dough into another 9 x 13 rectangle and place over streusel;stretch slightly to fit edges, pressing edges to seal. Dip blade of a sharp knife into melted butter and cut dough in half lengthwise, then make 8 crosswise cuts. Brush top and drizzle cuts with remaining butter. Sprinkle remaining streusel over top.
Cover lightly and let rise until almost doubled, about 45 minutes to 1 hour. Bake in a 350 oven 25 to 30 minutes or until browned. Let cool in pan about 5 minutes, then remove from pan. Serve warm. To freeze, cool thoroughly on a rack, then wrap well. Makes 18.

Orange-Coconut Spiral Rolls. On a floured board, roll a half-portion of the dough into a 12 x 18 rectangle. Mix 1/2 c sugar with 1 1/2 tsp grated orange peel. Brush 2 TBS melted butter over dough. Sprinkle evenly with sugar mixture and 1 1/2 c sweetened shredded coconut.
Starting with a long side, roll up jelly-roll fashion; cut into 1 inch slices and arrange, cut side up, in a well-greased 9 x 13 pan.
Cover lightly and let rise in a warm place until almost doubled, 45 minutes to 1 hour. Bake in a 350 oven 30 to 35 minutes or until browned. Let cool in pan about 5 minutes, then remove from pan using a wide spatula, if needed.
Stir together 3 TBS unsifted powdered sugar, 1/4 tsp grated orange peel, and 1 to 2 tsp hot water until smooth. Brush over hot rolls. Serve warm. To freeze, cool thoroughly on a rack, then wrap airtight. Makes 18.