ORANGE BREAD

1, Cup sugar
14 cup melted shortening
114 tsp. salt

1 cake compressed yeast
14 cup lukewarm water
1 tblsp. sugar
-Y, cup boiling water 2 egg yolks or 1 whole egg
14 cup orange juice 1 cup candied orange peel
About 4 cups Five Roses Pre-Sifted Flour

Add the 1 tablespoon of sugar to lukewarm water; add yeast,
broken in pieces and let stand until yeast is soft. Mix orange
juice and boiling water; when lukewarm, add yeast and 1%
cups flour. Beat until smooth. Stand in warm place until light
and full of bubbles. Add salt, beaten egg, remainder of sugar,
shortening, orange peel, and enough Five Roses Pre-Sifted
Flour to make a dough that can be kneaded. Knead well. Let
rise until double in bulk. Turn onto moulding board; mould as
desired, in rolls or loaves. Place in bread pans, cover and let
rise until double in bulk. Bake in 375°F. oven about 40 minutes.

SWEET DOUGH

2 cakes compressed yeast or 4 cup sugar
2 pkg. active dry yeast 2 eggs, beaten
2 tsp. sugar 1 tsp. grated lemon
1 cup lukewarm water rind (optional)
1 cup milk 514 cups Five Roses Pre-
14 cup butter Sifted Flour
1 tsp. salt

Stir sugar and yeast into lukewarm water; allow to stand until
yeast is softened. Scald milk; add butter, salt and sugar. Cool
to lukewarm then add yeast mixture. Add 21% cups flour and
mix until blended. Add eggs and lemon rind; beat well. Add
remaining flour, and more if needed, to make a soft dough.
Turn out on lightly floured board and knead until smooth and
satiny. Place dough in a greased bowl and allow to rise in
warm place until doubled in bulk. Punch dough down. Divide
dough in half. Each half will make one of the variations listed
below. Bake in 375°F. oven.

CLOVERLEAF ROLLS: Divide dough into 18 pieces. Divide
each piece into 3, shape into balls and dip in melted butter.
Place 3 balls in each section of a greased muffin pan. Cover,
let rise until double then bake for about 20 minutes.

CRESCENT ROLLS: Roll dough into large circle about 4
inch thick. Cut circle into 18 pie-shaped pieces. Brush
with melted butter and roll up beginning at the wide end.
Curve into crescent on greased baking sheet. Cover, let
rise until double then bake for about 20 minutes.

PARKER HOUSE ROLLS: Roll dough 4% inch thick and
cut with floured 2 inch cookie cutter. With dull knife make
line just off centre of each round. Brush with melted butter
then fold on line so that top overlaps bottom. Press edges
together at crease and place rolls 1 inch apart on greased
baking sheet. Cover, let rise until double then bake for
about 20 minutes.

FINGER ROLLS: Divide dough into 36 pieces. Shape into balls
then roll between palms of hands until desired finger shape
has been obtained. Place 1 inch apart on greased baking
sheet. Cover, let rise until double and bake for about
20 minutes.