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3 eggs
1/2 cup sugar
1 cup milk
1 cake compressed yeasted
3 tablespoons butter
1/2 teaspoon salt
4 cups sifted flour
2 tablespoons orange juice
1 teaspoon lemon extract


Beat eggs lightly, add sugar. Scald milk and cool. When lukewarm add yeast dissolved in little warm water, add to beaten eggs. Stir in 1 cup flour, let rise 2 hours. Add remaining flour to sponge, stir well but DO NOT KNEAD AT ANY TIME. Cover, let rise 2 hours. Roll on board. Spread with warm butter, 1/2 cup sugar, grated rind of orange, orange juice. Use little milk to moisten. Roll on lightly floured board, cut as for cinnamon rolls. Let rise in tins 2 hours, bake 15 to 20 minutes, 425 degree F. oven.

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