1 (13 3/4 oz.) pkg. hot roll mix
2 tbsp. sugar
3/4 c. orange juice
1 egg
All-purpose flour
1 c. chopped mixed dried fruit
1 1/4 c. water
1/4 c. chopped walnuts
3 tbsp. sugar
1 1/2 tsp. butter
1/4 tsp. ground nutmeg
1 c. sifted powdered sugar
1/4 tsp. vanilla
Milk

Grease a baking sheet; set aside. Set aside yeast packet from hot roll mix. In a mixing bowl, combine remaining mix and the 2 tablespoons sugar.

In a small saucepan, heat orange juice until warm (115 to 120 degrees). Remove from heat. Sprinkle the yeast from the hot roll mix over orange juice; stir to dissolve yeast. Stir into the flour mixture. Add egg and stir until well combined. Cover with clear plastic wrap. Let rise until double, 30 to 45 minutes.

Punch down. Turn out onto a lightly floured surface. Knead for 1 to 2 minutes or until dough is smooth and no longer sticky. Add additional flour, if needed.

Divide dough in half. Divide each half into 8 pieces. Shape the pieces into balls. Place 3 inches apart on baking sheet. Press each ball into a 3-inch circle. Cover; let rise until double, 30 to 45 minutes.

For filling, in a saucepan, combine dried fruit and water. Heat to boiling. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; drain. Return fruit to saucepan. Stir in walnuts, 3 tablespoons sugar, butter, and nutmeg.

With your thumb, press a hole in the center of each roll. Spoon about 1 tablespoon of the fruit filling into each hole. Bake in a 375 degree oven for 10 to 12 minutes or until golden. Remove to a wire rack.

For the icing, stir together the powdered sugar and vanilla. Stir in enough milk, about 1 1/2 tablespoons, to make of drizzling consistency; drizzle over warm rolls. Makes 16.