Angel 10-19-99 5:38 PM
Glazed Orange Rolls
4 to 4 1/2 cups flour
1 pkg. Dry yeast
1 cup milk
2 cup sugar
3 tbsp. butter
2 tsp. Salt
3 eggs
2 cups sugar
6 tbsp. butter, softened
2 tsp. Finely shredded orange peel
1 1/2 cups sifted powdered sugar
2-3 tbsp. orange juice
In large mixer bowl, combine 2 cups of flour and yeast.
In saucepan, heat milk, 2 cup sugar, 3 tbsp. butter, and salt just until warm (115-120º F.) 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 remaining flour as you can mix with a spoon.
Turn out on a lightly floured surface.
Knead in enough of 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 until double (1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Roll half into a 12" x 8" rectangle.
Combine 2 cups sugar, 6 tbsp. butter, and orange peel; spread half of 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" muffin pans (or use 2 8 inch round baking pans for softer rolls).
Repeat with remaining dough and sugar mixture.
Cover; let rise until nearly double (about 1 1/4 hours).
Bake in preheated 375º F. 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.