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

In large mixer bowl, combine 2 cups of the flour and the yeast. Heat milk, 1/2 cup sugar, 3 tablespoons butter and 1/2 teaspoon salt until warm, stirring to melt butter. Add to dry mixture; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. 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 (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Roll each half to 12 x 8 inch rectangle. Combine 6 tablespoons butter, 1/2 cup sugar and peel; spread over dough. Roll up starting with long sides, seal seams. Slice into 12 rolls. Place cut side down in greased 2 1/2 inch muffin pans, (or use two 9 x 1 1/2 inch round baking pans for softer rolls). Cover; let rise until double (about 1 1/2 hours). 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. Makes 24.