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

In large mixing bowl, combine 2 cups of flour and the yeast. Heat milk, 1/2 cup sugar, 3 tablespoons butter and 1/2 teaspoon salt until warm (115-120 degrees), stirring to melt butter. Add to dry mixture; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat for 3 minutes at high speed. Stir in enough of remaining flour to make a moderately soft dough.

Knead on floured surface until smooth (3-5 minutes). Place in greased bowl; turn once; cover and let rise until double (1-1 1/2 hours). Punch down; divide in half and cover. Let rest for 10 minutes.

Roll each half to 12 x 8 inch rectangle. Combine 6 tablespoons butter, 1/2 cup sugar and orange peel. Spread over the dough. Roll up, starting with long side. Seal seams. Slice each into 12 rolls. Place, cut side down, in greased 2 1/2 inch muffin pans. (You may use two 9 x 1 1/2 inch round pans for softer rolls). Cover and let rise until double (about 1 1/2 hours). Bake at 375 degrees for 15-20 minutes. Remove from pan immediately. Combine powdered sugar and orange juice for glaze consistency. Drizzle over warm rolls.