1 package Active dry yeast
1/4 C. warm water; 110 to 115° F
1 C. warm milk; 110 to 115° F.
1/3 C. sugar
1/2 C. butter or margarine; softened
1 t. salt
1/4 C. orange juice
2 T. orange peel; grated
5 1/4 C. all-purpose flour
1 C. confectioner’s sugar
2 T. orange juice
1 t. orange peel; grated
In a mixing bowl, dissolve yeast in water. Add the next 7 ingredients and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth, about 6-8 minutes.
Place in a greased bowl, turning once. Cover and let rise in a warm place until doubled, about 2 hours.
Punch dough down, roll into a 16 x 10″ rectangle, about 1/2″ thick. Cut into 10 x 3/4″ strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck the ends under. Cover and let rise until doubled, about 30 min.
Bake at 400° F. for 10-12 minutes until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over rolls.