Orange Rolls

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.

Put butter into a small bowl and heat it for a few seconds in the microwave until melted. Set aside to cool.

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.

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.

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).

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.

Bake at 400 F for approximately 12 minutes or until golden brown.

While they are baking mix together the glaze ingredients. Glaze rolls while hot. Serve warm or room temperature.

Makes 2 to 2 1/2 dozen rolls.