ORANGE BUNS

• 4½ cups flour
• 1 package active dry yeast
• 1 cup milk 
• ½ cup white sugar
• 3 tbsp. butter or margarine 
• ½ tsp. salt
• 3 eggs

• 6 tbsp. Butter, softened 
• ½ cup white sugar
• 2 tsp. shredded orange peel

• 1½ cups sifted icing sugar
• 2 or 3 tbsp. orange juice

In a large mixer bowl combine 2 cups of the flour and the yeast. In a separate saucepan heat milk, ½ cup sugar, 3 tbsp. butter and ½ tsp. salt until warm (about 115°F), stirring to melt butter. Add to dry mixture; add eggs.

Beat mixture at low speed for 30 seconds, scraping bowl then beat at high speed for three minutes. Stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth - 3 to 5 minutes. Place dough in a greased bowl, turn once. Cover and let rise until double in size (1 to 1½ hours). Punch down; divide in half. Cover and let rest for 10 minutes.

Roll each half to a 12" by 8" rectangle. Combine 6 tbsp. butter, ½ cup sugar and orange peel, spread over the dough. Roll up, starting with the long side, seal seams. Slice each tube into 12 pieces using a piece of thread. Place, cut side down in a greased round pan. Cover, let rise until double (1 to 1½ hours). Bake at 375° for 15 to 20 minutes. Remove from pan immediately.

Combine icing sugar and orange juice for glaze. Drizzle over warm rolls.

Makes 24