Orange Rolls

Rolls:

 3/4 C. milk

 1/2 C. butter

 1/2 C. granulated sugar

1 t. salt

2 packages active dry yeast

1/2 C. warm water (110-115°F.)

4 1/4 to 4 1/2 C. bread or all-purpose flour

2 eggs, at room temperature

Filling:

2/3 C. soft butter

1 C. granulated sugar

4 t. freshly grated orange peel

Warm milk slightly, add butter, sugar, and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.

Add 1 1/2 cups flour to milk mixture; beat well by hand or with an electric mixer at low speed about 1 minute. Beat in eggs and yeast mixture. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl.

Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.

Place in a lightly greased bowl; turn to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Meanwhile, make filling. Mix butter, sugar and grated orange peel together.

Punch dough down and let rest for 10 minutes. Divide the dough in half. Roll each half into a 16 x 8-inch rectangle. Spread with half the filling. Roll lengthwise as for jellyroll; seal edges. Cut in 1-inch slices. Place, cut side down, into greased muffin tins. Cover and let rise until doubled about 30 to 40 minutes.

Preheat oven to 375°F. Bake for 15 to 20 minutes. If using dark muffin tins, place on a cookie sheet the last 10 minutes of baking. Cool a few minutes in pans; then invert onto rack.

Makes 32 rolls.