1 pkg. dry yeast
1/2 c. warm water (105 - 115 degrees)
2 - 2 1/4 c. all purpose flour, divided
2 tbsp. butter, softened
1 tbsp. sugar
1 tsp. salt
1 egg, beaten
1/2 c. granulated sugar
1 tbsp. orange peel

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add 1 cup flour and next 4 ingredients. Beat at medium speed of an electric mixer until smooth. Stir in remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth (about 2 minutes). Cover and let stand 15 minutes. Roll dough into a 14 x 7 inch rectangle; spread with melted butter and half of the sugar and orange peel mixture, leaving a 1 inch margin on long sides. Roll dough jelly roll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut down, in greased muffin pans. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Bake at 400 degrees for 16 to 18 minutes. Spread orange frosting over tops of rolls. Yield: 12 rolls.

ORANGE FROSTING:

3/4 c. sifted powdered sugar
1/2 tbsp. grated orange rind
1 1/2 tbsp. butter, melted

Combine all ingredients, stirring well. Yield: about 1/2 cup.