2 pk quick-rise yeast
1/2 c water (110-115 degrees),Warm
1 1/2 c milk (110-115 degrees),Warm
6 T butter,melted
1 c sugar
1 t salt
2 eggs,beaten
6 c all-purpose flour,(6 to 6-1/2) FILLING
1 T butter
1 T all-purpose flour
1 1/2 c orange juice
2 T orange peel,Grated
1 cn drained
1/3 c sugar
1/8 t salt
GLAZE
1/2 c confectioners' sugar
1 T orange juice
Dissolve yeast in water. Add miIk, butter, sugar, salt, eggs, and 1-
1/3 cup flour, beat until smooth. Stir in enough of the remaining flour
to form a soft dough. On a floured board, knead until smooth and
elastic, 6 to 8
minutes. Place in a greased bowl, turn once to grease top. Cover and
let rise in a warm place until doubled. Meanwhile, melt butter in a
saucepan. Add remaining filling ingredients; bring to a boil, stirring
constantly. Reduce heat; simmer 3 to 4 minutes or until thickened.
Remove from heat; cool. Punch dough down; divide in half. Roll each
half into a 15" x 12" rectangle; spread with filling. Roll up jelly-
roll style
starting with the long side. Slice into 1 inch rolls. Place with cut
side down in two greased 13"x9"x2" baking pans. Cover and let rise
until doubled. Bake at 350
degrees for 20 to 25 minutes. Cool. Combine glaze ingredients, drizzle
over rolls.
