4 1/4 - 4 1/2 c. flour
1 pkg. active dry yeast
1 c. milk
1/2 c. sugar
3 tbsp. butter
1/2 tsp. salt
3 eggs
6 tbsp. butter, softened
1/2 c. sugar
1 1/2 tsp. shredded orange peel
1 1/2 c. sifted powdered sugar
2-3 tbsp. orange juice

In large bowl combine 2 cups flour and yeast. Heat milk, 1/2 cup sugar, 3 tablespoons butter and salt until warm, stirring to melt butter. Add to dry mixture, add eggs. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes on high. Stir in enough remaining flour to make a moderately soft dough. Knead on floured surface until smooth, 3 to 5 minutes. Place in greased bowl; turn once. Cover, let rise until double. Punch down; divide in half. Cover; let rest 10 minutes.

Roll each half to 12"x8" rectangle. Combine 6 tablespoons butter, 1/2 cup sugar and orange peel. Spread over dough. Roll up, starting with long side; seal seams. Slice each into 12 rolls. Place cut side down in greased 2 1/2" muffin pans. Let rise until double. Bake at 375 degrees for 15 to 20 minutes. Remove from pan immediately. Combine powdered sugar and orange juice for glaze. Drizzle over warm rolls.