ROLLS:

1 pkg. hot roll mix
2 tbsp. sugar
1 tbsp. grated orange peel
Juice of 1 orange + water to total 1 c. liquid
2 tbsp. butter, softened
1 egg

120 to 130 degrees.

FILLING:

1/4 c. butter, softened
1/2 c. sugar
1 tbsp. grated orange peel
1/2 c. chopped pecans (opt.)

GLAZE:

1 1/2 c. powdered sugar
1 tbsp. butter, softened
2-3 tbsp. milk
1/2 tsp. vanilla

Grease 13"x9" pan. In large bowl, combine yeast from foil packet of hot roll mix, 2 tablespoons sugar and 1 tablespoon orange peel with flour from hot roll package; blend well. Stir in juice and water mixture, 2 tablespoons butter and egg until dough pulls away from sides of bowl.

Turn dough out onto floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rise 5 minutes.

On floured surface, roll dough to 15"x10" rectangle. Spread 1/4 cup butter evenly over dough. In small bowl, combine 1/2 cup sugar and orange peel; blend well. Sprinkle evenly over butter. Sprinkle with nuts, if desired.

Starting with 10" side, roll up tightly, pressing edges to seal. Cut into 6 slices; place cut side down in prepared pan. Cover loosely with plastic wrap and refrigerate overnight. (Dough will rise in the refrigerator.)

Heat oven to 375 degrees. Remove rolls from refrigerator. Cover pan with cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot water has been added. Uncover dough. Bake for 20 to 30 minutes or until golden brown. Cool 1 minute. Remove from pan. Cool 10 minutes.

To make glaze, in a small bowl, combine powdered sugar, butter, milk and vanilla. Blend until smooth. Spoon over warm rolls. Makes 6 rolls.

NOTE: To make smaller rolls, cut dough into 12 slices.

If you don't want to let them stay overnight in the refrigerator, cover dough loosely with plastic wrap and cloth towel. Let rise 30 minutes on wire rack set over a large pan to which hot water has been added. Bake as directed above.