Orange Rolls

Directions

In small bowl dissolve yeast in 1/4 c.

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water. Let stand 5 minutes.

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In a large

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bowl, combine sugar, 1/4 c. butter and

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salt; add boiling water, stirring to

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dissovle sugar and melt butter.

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Let stand

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until warm (110) about 10 minutes.

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Stir

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in yeast mixture, egg and 1-1/2 c. of the

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flour.

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Beat with a wooden spoon until a

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smooth dough forms.

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Stir in another 1-1/2

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c. flour. Dough may be sticky.

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If so,

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gradually add just enough of the additional

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flour to make a dough that leaves the sides

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of the bowl.

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Transfer to a greased bowl,

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turning once to grease surface.

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Cover with

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plastic wrap and chill for 2-24 hours.

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Meanwhile, stir together powdered sugar,

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melted butter, orange peel and enough of the

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juice to make a frosting consistency.

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Cover;

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set aside.

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Punch dough down; cover and let

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rest 10 minutes.

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Grease 18 2-1/2 inch or 12

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3-1/2 inch muffin cups.

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On a lightly floured

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surface, roll dough out to a 12x8-inch

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rectangle.

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Spread half of the powdered sugar mixture to within 1/2 inch of the edges; cover

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remaining mixture and set aside.

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Roll up dough into a spiral, starting at the long side. Moisten and pinch seam to seal.

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Cut into 18 or 12 slices, depending on muffin cups used. Place slices, cut sides down, in prepared

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muffins cups.

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Cover; let rise in a warm place until nearly double in size (about 30 minutes)

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Bake at 350 degrees for 18-20 minutes.

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Remove from pans. Cool slightly on wire rack. Spread with remaining powdered sugar mixture. Serve warm. Makes 12 or 18 rolls.

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