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Glazed Orange Rolls

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4 to 4 1/2 cups flour
1 package dry yeast
1 cup milk
2 cup sugar
3 tablespoons butter
2 teaspoons salt
3 eggs
2 cup sugar
6 tablespoons butter, softened
2 teaspoons finely shredded orange peel
1 1/2 cups sifted powdered sugar
2-3 tablespoons orange juice


In large mixer bowl, combine 2 cups of the flour and the yeast. In saucepan, heat milk, 2 cup sugar, 3 tablespoons butter, and salt just till warm (115-120 degrees) and butter is almost melted; stirring constantly. Add to flour mixture; add eggs. Beat at low speed for 30 seconds; scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon. Turn out on a lightly floured surface.

Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a lightly greased bowl turning once to grease surface. Cover; let rise in a warm place till double (1-1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Roll half into a 12x8 rectangle.

Combine 2 cup sugar, 6 tablespoons butter, and orange peel; spread half of the mixture over dough. Roll up jelly-roll style, beginning with long side; seal seams well. Slice into 12 rolls. Place, cut side down, in greased 2 1/2 inch muffin pans (or use 2 8 inch round baking pans for softer rolls). Repeat with remaining dough and sugar mixture.

Cover; let rise till nearly double (about 1 1/4 hours). Bake in 375 degree oven for 15-20 minutes. Remove from pans immediately. Combine powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over warm rolls.

Makes 24 rolls

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