RICH HOT ORANGE ROLLS

FOR THE ROLLS:
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water (110-115 degrees F)
4 1/4 to 4 1/2 cups bread or all-purpose flour
2 eggs, at room temperature
FOR THE FILLING:
2/3 cup soft butter
1 cup granulated sugar
4 teaspoons freshly grated orange peel

TO PREPARE THE DOUGH:
Warm milk slightly, add butter, sugar, and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.

Add 1 1/2 cups flour to milk mixture; beat well by hand or with an electric mixer at low speed about 1 minute. Beat in eggs and yeast mixture. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl.

Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.

Place in a lightly greased bowl; turn to grease top. Cover and let rise in warm place until doubled, about 1 hour.

MEANWHILE, MAKE FILLING:
Mix butter, sugar and grated orange peel together.

TO SHAPE AND BAKE THE ROLLS:
Punch dough down and let rest for 10 minutes. Divide the dough in half. Roll each half into a 16-by-8-inch rectangle. Spread with half the filling. Roll lengthwise as for jellyroll; seal edges. Cut in 1-inch slices. Place, cut side down, into greased muffin tins. Cover and let rise until doubled about 30 to 40 minutes.

Preheat oven to 375 degrees F.

Bake for 15 to 20 minutes. If using dark muffin tins, place on a cookie sheet the last 10 minutes of baking. Cool a few minutes in pans; then invert onto rack.

Makes about 32 rolls
Adapted from source: Homemade Bread by the food editors of Farm Journal