1 c. milk
1/2 c. sugar
1 pkg. dry yeast
4 1/2 c. flour, sifted
3 tbsp. butter
1/2 tsp. salt
3 eggs
6 tbsp. butter, softened
1/2 c. sugar
2 c. powdered sugar
3-4 tbsp. orange juice
1 1/2 tsp. orange peel

Scald milk; place in mixing bowl. Cool to lukewarm. Add the 3 tablespoons butter, 1/2 cup sugar, salt, and yeast. Let stand 3 minutes. Add eggs and 1 cup of the flour; beat well. Add enough of the remaining flour to make a moderately stiff dough, beating well. Turn out onto floured surface; knead until smooth and satiny, about 10 minutes.

Place in greased bowl, turning to coat surface. Cover; let rise until double, about 2 hours. Divide dough in half; roll each half to a 12 x 8 inch rectangle. Stir together the softened butter, 1/2 cup sugar, and the orange peel; spread over dough. Roll up each piece of dough, starting with long side; seal seams. Slice each into 18 rolls. Place, cut side down, in greased 2 1/2 inch muffin pans. Let rise until double, about 1 1/2 hours. Bake at 375 degrees for 15 minutes. Combine powdered sugar and orange juice to make a glaze. Drizzle over warm rolls. This recipe makes 3 dozen.