1 c. milk
3 tbsp. butter
1/2 c. granulated sugar
1/2 tsp. salt
1 pkg. dry yeast
3 eggs
4 1/2 c. sifted all-purpose flour
6 tbsp. butter, softened
1/2 c. granulated sugar
1 1/2 tsp. grated orange peel
2 c. sifted confectioners' sugar
3-4 tbsp. orange juice

Scald milk, place in mixing bowl. Cool to lukewarm. Add the 3 tablespoons butter, the first 1/2 cup sugar, salt and yeast. Let stand 3 minutes. Add eggs and 1 cup of the flour. Beat well.

Add enough of the remaining flour to make a moderately stiff dough, beating well. Turn out on floured surface; knead until smooth and satiny; about 10 minutes.

Place in greased bowl, turning to coat surface. Cover. Let rise until double in bulk (about 2 hours). Divide dough in half; roll each to a 12 x 8 inch rectangle.

Stir together the softened butter, the second 1/2 cup sugar and the orange peel and spread over dough. Roll up each piece of dough, starting with long sides; seal seams. Slice each into 18 rolls.

Place cut side down in 2 1/2 inch muffin pans (or use three 9 inch round baking pans). Let rise until double (about 1 1/2 hours). Bake at 375 degrees for 15 minutes. Combine confectioners' sugar and enough orange juice to make glaze consistency. Drizzle over warm rolls. Makes 3 dozen.