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 (115 to 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 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 and let rise until double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rise 10 minutes.

Roll each half to 12 x 8-inch 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-inch muffin pans (or use 2 [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 consistency. Drizzle over warm rolls. Makes 24.