1 pkg. dry yeast
3/4 c. warm water (105-115 degrees)
3 tbsp. sugar
1 egg
2 tbsp. instant nonfat dry milk powder
2 tbsp. butter, melted
1/2 tsp. salt
3 1/4 c. all-purpose flour, divided
1 tbsp. all-purpose flour
Vegetable cooking spray
3 tbsp. sugar
3 tbsp. grated orange rind
1/2 c. sifted powdered sugar
1 tbsp. unsweetened orange juice

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3 tablespoons sugar, egg, milk powder, melted butter, salt and 2 cups flour; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of the remaining 1 1/4 cups flour to make a soft dough.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead until smooth and elastic (about 8-10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down and roll into a 14 x 12 inch rectangle. Combine 3 tablespoons sugar and orange rind, stir well, and sprinkle over dough. Fold dough in half lengthwise; cut into 18 (3/4 inch) strips. Twist each strip twice and place 2 inches apart on baking sheets coated with cooking spray.

Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 12 minutes or until golden. Combine powdered sugar and juice; drizzle over twists. Yield 1 1/2 dozen (127 calories each). Protein 3.0; fat 1.9; carbohydrate 24.5; cholesterol 11; iron 0.7; sodium 89; calcium 18.