1 pkg. active dry yeast
1/4 c. warm water (110)
1/4 c. sugar
1/4 c. butter
1-1/4 tsps. salt
3/4 c. boiling water
1 beaten egg
3-3-1/4 c. all-purpose flour
1-1/2 c. sifted powdered sugar
3 Tblsps. butter, melted
1/2 tsp. finely grated orange peel
2 Tblsps. orange juice
In small bowl dissolve yeast in 1/4 c.
water. Let stand 5 minutes.
In a large
bowl, combine sugar, 1/4 c. butter and
salt; add boiling water, stirring to
dissovle sugar and melt butter.
until warm (110) about 10 minutes.
in yeast mixture, egg and 1-1/2 c. of the
Beat with a wooden spoon until a
smooth dough forms.
Stir in another 1-1/2
c. flour. Dough may be sticky.
gradually add just enough of the additional
flour to make a dough that leaves the sides
of the bowl.
Transfer to a greased bowl,
turning once to grease surface.
plastic wrap and chill for 2-24 hours.
Meanwhile, stir together powdered sugar,
melted butter, orange peel and enough of the
juice to make a frosting consistency.
Punch dough down; cover and let
rest 10 minutes.
Grease 18 2-1/2 inch or 12
3-1/2 inch muffin cups.
On a lightly floured
surface, roll dough out to a 12x8-inch
Spread half of the powdered sugar mixture to within 1/2 inch of the edges; cover
remaining mixture and set aside.
Roll up dough into a spiral, starting at the long side. Moisten and pinch seam to seal.
Cut into 18 or 12 slices, depending on muffin cups used. Place slices, cut sides down, in prepared
Cover; let rise in a warm place until nearly double in size (about 30 minutes)
Bake at 350 degrees for 18-20 minutes.
Remove from pans. Cool slightly on wire rack. Spread with remaining powdered sugar mixture. Serve warm. Makes 12 or 18 rolls.