Orange Rolls

Combine the hot water, powdered milk, potato flakes, 2 cups of flour, and eggs. Then add sugar and yeast; mix well. Add butter and salt until smooth. Then add the rest of the flour (4 to 5 cups), enough to make a soft dough. Knead until smooth, at least 5 minutes. Place dough in a greased bowl. Cover with a tea towel and place in a warm oven. Let rise for 1 ½ hrs. Punch down, then let rise for another 45 minutes. Punch down again.

Divide dough in half. Roll each half into a large rectangle. Brush with melted butter and sprinkle with mixture of sugar and orange rind (or sugar and cinnamon). Roll up from the long side. Cut each roll (I use dental floss to cut it) into 3/4-inch thick slices. Place on a greased cookie sheet. Let rise for 30 to 45 minutes, or until doubled in size. Bake at 350 degrees for 12 to 15 minutes. Frost while still hot, using a pastry brush.

For the frosting, combine frosting ingredients and mix well. Vary the amount of powdered sugar and orange juice as needed to achieve a spreadable frosting. Spread over rolls while still hot.

Cinnamon Roll Variation:

For cinnamon rolls, before rolling up the large rectangles of dough, replace the orange rind mixture with 1/2 cup sugar and 2 tablespoons of cinnamon instead. Then, for the frosting, use milk instead of orange juice.