Dissolve yeast in water. Set aside. Combine milk, butter, sugar and salt; cool to lukewarm. Stir in 2 cups flour; beat until smooth. Add eggs, one at a time, beating well after each addition. Add yeast mixture, orange peel and juice. Stir in remaining flour. Cover and let stand for 10 minutes. On a lightly floured board, knead dough until smooth and elastic about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine all filling ingredients; set aside. Punch dough down; divide into thirds. Let rest 10 minutes. Roll first third into a rectangle 1/4 inch thick. Spread with 1/3 of filling. Roll up, jellyroll style. Cut into 1 inch slices. Place slices in greased muffin tins. Repeat with remaining dough and filling. cover and let rise until doubled, about 45-60 minutes. Bake at 400 degrees F for 12 minutes. Glaze, if desired with confectioners' sugar icing prepared with orange juice. Yield: 24-32 rolls.
By Robin from Washington, IA
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