1 c. milk
9 tbsp. butter
1 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
3 eggs
4 1/2 c. sifted all-purpose flour
1 1/2 tsp. shredded orange peel
2 c. sifted confectioners' sugar
3-4 tbsp. orange juice

Scald milk; pour into mixing bowl. Cool to lukewarm. Stir in 3 tablespoons butter, 1/2 cup sugar, salt and yeast. Let stand for 3 minutes. Add eggs and 1 cup flour; beat well. Add enough remaining flour to make moderately stiff dough. Turn onto floured surface; knead for about 10 minutes. Place in greased bowl; turn to coat surface. Cover. Let rise for about 2 hours or until doubled in bulk.

Divide dough in half; roll each half to 8"x12" rectangle. Mix remaining butter and sugar and orange peel; spread over dough. Roll dough, starting with long side; seal seams. Cut each roll into 18 slices; place cut side down in greased 9" round pans. Let rise about 1 hour and 15 minutes. Bake at 375 degrees for 15 minutes. Mix confectioners' sugar and orange juice; drizzle over warm rolls