2 Tbsp yeast
¼ cup water water
½ cup butter
½ cup sugar
1 cup hot water
3 well beaten eggs
2 tsps salt
4-4.5 cups flour
Cream together: 1/3 cup sugar, 1 stick butter, grated rind of 1 orange.
Combine and blend until smooth: juice of 1 orange, 1 lb powdered sugar
Sprinkle yeast over warm water and set aside. Combine sugar, butter, and salt with hot water and stir until butter is melted. Add beaten eggs and 1 cup flour, mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight.
Turn dough onto floured board. Divide into two portions. Roll each portion into rectangle ¼” thick and spread with half of orange filling. Roll up as for jelly roll. Cut into 1” slices and place onto buttered muffin tins. Allow to rise 2 to 4 hours. Bake at 375 for 10-12 minutes. Remove from oven and while still hot pour orange glaze over top.