4 1/2 c. flour
1 pkg. active dry yeast
1 c. milk
1/2 c. sugar
3 tbsp. butter
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 to 3 tbsp. orange juice

In large bowl, combine 2 cups flour and yeast. Heat milk, 1/2 cup sugar, 3 tablespoons butter and 1/2 teaspoon salt until warm (120 degrees). Add to dry mixture; add eggs. Beat at low speed 3 minutes. Stir in remaining flour. Knead until smooth. Place in greased bowl. Let double in size. Punch down.

Roll each half to 12 x 8 inch rectangle. Combine 6 tablespoons butter, 1/2 cup sugar and peel. Spread over dough. Roll up and slice into 12 rolls. Put in greased muffin tin, cover and let rise. Bake at 375 degrees for 15 to 20 minutes. Combine orange juice and powdered sugar and drizzle over warm rolls. Makes 24.