1 1/4 cups milk
1/2 cup butter
1/3 cup sugar
1 teaspoon salt
1 tablespoon active dry yeast, (approximately 1 packet)
2 eggs, slightly beaten
1/2 cup fresh orange juice
3 tablespoons orange peel (orange zest)
5 cups flour, approximately
2 cups powdered sugar
Scald milk then add butter, sugar, and salt. Cool to lukewarm. Add yeast and stir. Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel. Add 2 cups of flour and beat well. Stir in additional flour until dough is stiff enough to handle, do not add too much flour – keep dough soft and pliable. Place dough on lightly floured surface and knead until smooth and elastic. Place in a greased bowl, cover and allow to rise in warm place until double in bulk (about 2 hours).
Knead down. Divide dough into 3 equal portions. Roll each piece of dough into a circle about 12 inches in diameter. Cut circle into 12 equal wedges. Roll up each wedge, from wide end to small. Place on a greased baking sheet tip side down. Allow to rise until double in bulk. Bake at 400 degrees for 8-10 minutes or until lightly brown.GLAZE: Combine powder sugar with 1/4 cup fresh orange juice, and 1 tablespoon grated orange peel. Stir until smooth. Drizzle over warm rolls. Serve rolls warm or cold.