Orange Rolls

Rolls:

2 Tbsp yeast
1/2 c. warm water
2 c. hot water
1/3 c. powdered milk
1/3 c. sugar
1/3 c. butter
2 tsp salt
1 egg
5-6 cups bread flour

Orange Butter:

1/2 C butter, melted
zest of 2 oranges
1/4 cup sugar

Dissolve yeast in ½ c. warm water. Blend powdered milk in 2 c. hot water. Add sugar, butter, salt, egg and 2 cups of flour. Beat together. Gradually add remaining flour, one cup at a time, until dough is formed. (Keep it a very soft dough). Knead for 10 minutes. Place in greased bowl; cover and let rise until double. Punch down, divide into thirds. Roll out 1/3 of dough into a circle. Spread with soft orange butter and cut into 12 pie shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Let rise until double. Bake at 375 about 12-15 minutes or until golden brown on top and bottom. Allow to cool about 10-15 minutes; drizzle with the icing.

Icing:
1 1/2 cups powdered sugar
2 Tbsp orange juice, squeezed from zested oranges above
2 to 4 Tbsp heavy cream, or 2 Tbsp half-and-half

**E's Note: You can also use this recipe for cinnamon rolls, and you can roll these out like cinnamon rolls instead of crescents!