Glazed Orange Rolls

Rolls
1 cup milk
3 Tablespoons butter, cut into pieces
½ cup granulated sugar
½ teaspoon salt
1 cake or 1 package active dry yeast
3 eggs
4 to 4½ cup flour

Scald the milk, then add butter, sugar, and salt. Cool to lukewarm and add  yeast. Let stand for 3 minutes, then add eggs and 1 cup of flour. Beat well, using a hand mixer if necessary. Add 3 to 3½ cups of flour, depending on the size of your eggs. Grease a bowl for rising. Knead on a floured board. This will be quite a wet and sticky dough, so you will probably want a dough scraper of some sort. Knead for 10 minutes or until the mass has become elastic and is holding together. Place in greased bowl, cover and set in a warm place to rise and double, about 2 hours. Keep an eye on it - may need to be punched down. Make the filling.

Filling
6 Tablespoons butter, softened
½ cup granulated sugar
grated peel of 1 orange

Mix ingredients together and set aside until dough has finished the first proof. Divide the dough into two balls. Roll each one out to 12"x8" on a floured board, and spread with the filling. Roll them up like a jelly roll, and cut 18 slices from each. Place with spiral up in greased pans, setting them slightly apart, and let double for about 1½ hours. Bake at 375° F for 15 minutes. Make the glaze.

Glaze
4-5 Tablespoons orange juice
½ Tablespoon orange liqueur such as Grand Marnier (optional)
2 cups powdered (confectioner's) sugar

Note: I'm not super fond of really sweet glazes, so I cut the sugar back a bit. Laura

Mix all ingredients, stirring until smooth. This should be slightly runny. After rolls have cooled slightly, spoon evenly over the rolls.

Mimi