Orange Rolls

*Prep time includes the first rise, but does not include the second overnight rise.

In a small saucepan, heat the milk and water until the mixture reaches 120 degrees. Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar and yeast, stir once, and let sit until the mixture bubbles (around 10 minutes).

With the mixer on medium low speed, add the egg, butter, salt and flour. Increase the speed to medium for 8 minutes. The dough will be slightly sticky.

Grease a medium-sized metal bowl. Add the dough, and turn to coat the top and bottom of the dough. Cover with a towel and let the dough rise in a warm place for one hour. After the first rise, punch to deflate the dough, and cover again with the towel while you mix together the brown sugar, butter, and orange zest for the filling.

Turn the dough out onto a lightly floured surface and roll into a 25 x 6 inch rectangle (you may want to split this into two 13 x 6 inch rectangles). Spread the dough with the filling mixture. Roll up the dough and pinch together the seam. Slice into 24 one inch slices and place on a baking sheet. Cover with Saran Wrap and refrigerate overnight. Alternately, cover with a clean kitchen towel and let rise in a warm place for about 45 minutes.

Let the refrigerated rolls sit at room temperature for about 30 minutes prior to baking.

Preheat the oven to 350°. Uncover and bake the rolls in a preheated oven for 20-25 minutes, until the tops of the rolls begin to brown. While the rolls bake, whisk together the icing ingredients until smooth. Remove the rolls from the oven and top with the icing.