Hill country orange rolls

Yield: 3 Dozen
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2 tb Dry yeast; 2 pkg      1/2 c Lukewarm water
2 Eggs; beaten      1 tb Sugar
1 ts Salt      1 tb Grated orange rind
1/2 c Milk      1/2 c Lukewarm orange juice
2 tb Butter; melted      4 1/2 c Flour (4-1/2 to 5 cups) MMMMM--------------------------TOPPING-------------------------------
4 tb Melted butter      2 c Powdered sugar
1 tb Grated orange rind      4 tb Orange juice

Dissolve yeast in lukewarm water. Combine eggs sugar salt and 1 tb grated rind and add to yeast mixture. Scald milk and cool to 115-120 degrees. Add cooled milk 1/2 cup lukewarm orange juice and 2 tb melted butter to yeast mixture. Slowly add 4-1/2 cups flour until a soft dough forms. If dough is still sticky knead in a small amount of additional flour. Place dough in a large buttered bowl. Cover and allow to rise in a warm place until doubled - about 1-1/4 hours. When doubled punch down and turn out onto lightly floured board. Roll dough 1/2 inch thick and brush with melted butter. Roll up jelly-roll fashion and slice 1/2 inch thick. Place slices in greased muffin tin or side by side on baking pan. Cover and let rise again until doubled ~ about 45 minutes. Bake at 350 degrees for 15-20 minutes. Ice with mixture of the powdered sugar 1 tb grated rind and 4 tb orange juice. These are EXTRA EXTRA SPECIAL!!