Ingredients
Rolls
1 c. milk
3 Tbs. butter
1/2 c. sugar
1/2 te. salt
1 package dry yeast
3 eggs
4 1/2 c. sifted flour
Filling
6 Tbs.soft butter
1/2 c. granulated sugar
1 1/2 te. shredded orange peel
Glaze
2 c. sifted powdered sugar
3 to 4 Tbs orange juice
Directions
1
Scald milk; place in mixing bowl; cool to luke warm. Add 3 Tbs. butter, the first 3 1/2 c. flour, salt and yeast. Let stand 3 minutes. Add eggs and 1 c. flour; beat well. Add enough flour to make a moderately stiff dough. Turn out on floured surface; kneed till smooth and satiny (about 10 minutes.)
Place in greased bowl, turning to coat surface. Cover; letrise till double, about 2 hours. Divide dough in half; roll each to a 12’ x 8” rectangle. Stir together the 6 Tbs soft butter, 1/2 c. sugar and orange peel. Spread over dough. Rollup each piece of dough, starting with long side. Seal seams. Slice each into 18 rolls. Place cut side down in greased muffin pans or use 3 9” baking plans.
Let rise till double, about 1 1/2 hours.
Bake at 375 for 15 minutes.
Combine confectioners’ sugar and orange juice to make glaze. Drizzle over warm rolls.