ROLL DOUGH:

1 c. milk
3 tbsp. butter, softened
1/2 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
3 eggs
4 1/2 c. sifted flour, divided

FILLING:

6 tbsp. butter, softened
1/2 c. sugar
1 1/2 tsp. grated orange peel

GLAZE:

2 c. powdered sugar
3 t o 4 tbsp. orange juice

Scald milk and turn into large mixing bowl; let cool to lukewarm. Add butter, sugar, salt and yeast; let stand 3 minutes. Add eggs and 1 cup flour and beat well. Blend in enough remaining flour to make a moderately stiff dough, beating well. Turn out on floured surface and knead until smooth and satiny, about 10 minutes. Place dough in greased bowl and turn to coat surface. Cover and let rise until double, about 2 hours.

Punch down and divide dough into 2 equal parts. On a very lightly floured surface, roll each portion into an 8 x 12 inch rectangle. Prepare the filling; spread over dough. Roll up each rectangle, starting with the long side. Seal seams and slice each piece into 18 rolls. Place rolls, cut side down, in greased 2 1/2 inch muffin tins or use 9 inch round cake pans. Let rise until double (about 1 1/2 hours). Bake at 375 degrees 15 minutes. Remove from oven and pour glaze over warm rolls. Makes 3 dozen.