Orange Rolls

Directions

1. 1
   The day before serving, combine warm water and milk in a bowl with dry active yeast. Let stand for 10 minutes to activate the yeast.
2. 2
   Put butter into a small bowl and heat it for a few seconds in the microwave until melted. Set aside to cool.
3. 3
   In the bowl of a stand mixer, fitted with a bread hook, combine yeast mixture, beaten eggs, melted butter, sugar, salt and 2- 1/2 cup of the flour. Mix until smooth. Add remaining 2 cups of flour and mix thoroughly. Dough will be very soft. Set it in a warm draft-free place and allow it to rise until doubled in size. Punch it down and cover with plastic wrap. Refrigerate overnight.
4. 4
   Three hours before serving, remove dough from refrigerator and turn onto a greased counter. Cut the piece of dough into two. Roll out each piece into a 1/2-inch thick rectangle.
5. 5
   Mix filling ingredients together in a bowl and spread evenly over rolled out dough. Starting with long side, roll up the dough into a long roll (jelly roll style).
6. 6
   Using a sharp knife, cut the roll of dough into 1-inch slices and place slices cut side down into a well-greased muffin tin.
7. 7
   Bake at 400 F for approximately 12 minutes or until golden brown.
8. 8
   While they are baking mix together the glaze ingredients. Glaze rolls while hot. Serve warm or room temperature.
9. 9
   Makes 2 to 2 1/2 dozen rolls.