Glazed Orange Rolls

4 to 4 1/2 cups flour
1 pkg. Dry yeast
1 cup milk
2 cup sugar
3 tbsp. butter
2 tsp. Salt
3 eggs
2 cup sugar
6 tbsp. butter, softened
2 tsp. Finely shredded orange peel
1 1/2 cups sifted powdered sugar
2-3 tbsp. orange juice

In large mixer bowl, combine 2 cups of the flour and the yeast. In saucepan, heat milk, 2 cup sugar, 3 tbsp. butter, and salt just till warm (115-120 degrees) and butter is almost melted; stirring constantly. Add to flour mixture; add eggs. Beat at low speed for 30 seconds; scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a lightly greased bowl turning once to grease surface. Cover; let rise in a warm place till double (1-1/2 hours).

Punch down; divide in half. Cover; let rest 10 minutes. Roll half into a 12x8 rectangle. Combine 2 cup sugar, 6 tbsp. butter, and orange peel; spread half of the mixture over dough. Roll up jelly-roll style, beginning with long side; seal seams well. Slice into 12 rolls. Place, cut side down, in greased 2 1/2 inch muffin pans (or use 2  8 inch round baking pans for softer rolls). Repeat with remaining dough and sugar mixture. Cover; let rise till nearly double (about 1 1/4 hours).

Bake in 375 degree oven for 15-20 minutes. Remove from pans immediately. Combine powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over warm rolls. Makes 24 rolls.