1 pkg. dry yeast
3/4 c. warm water (105-115 degrees)
3 to 3 1/4 c. all-purpose flour, divided
2 tbsp. sugar
1 1/2 tsp. salt
1 egg
2 tbsp. butter, melted
1 tbsp. grated orange rind
1/4 c. orange juice
1 orange, peeled, sectioned, and chopped
1 tbsp. sugar
Orange Butter Glaze

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1 cup flour, 2 tablespoons sugar and next 5 ingredients; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel and let stand 10 minutes.

Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.

Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal. Place rolls in a lightly greased 13x9x2 inch baking pan. Cover and let rise in a warm place, free from drafts, 30 minutes. Bake at 425 degrees for 15 minutes. Spread with glaze. Yield: 2 dozen.

ORANGE BUTTER GLAZE:

1 tbsp. butter, softened
1 tsp. grated orange rind
1 c. sifted powdered sugar
1 1/2 tbsp. orange juice
1 1/2 tsp. lemon juice

Cream butter and orange rind at medium speed of an electric mixer; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.