2 tablespoons quick rise yeast (bread machine yeast)
1/3 cup sugar
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
1/3 cup melted butter
1 egg, beaten
2 cups hot water
Stir yeast, sugar, salt, dry milk, and 3 cups flour together. Add butter and egg. Add hot water to mixture and stir until smooth. Add remaining 3 cups of flour and kneed for about 6 minutes. Dough will be soft and a little sticky. Cover and allow to rise until double in size (about 30 minutes). The dough is really sticky so use cooking spray or oil to cover your hands and a flat rolling out surface. (Cooking spray or oil are much less messy to use than flour and make clean-up a snap.) Roll out dough into a large rectangle.
Spread about 3 TBSP melted butter over rolled out dough. Then sprinkle generously with about 1 cup sugar and rind of 2 oranges. Roll up and cut using thread or floss. Place on a greased cookie sheet and cover with a towel. Allow to rise again until double in size. Bake at 350 for 15-20 minutes.
Frosting:
1/4 cup orange juice
1/2 teaspoon vanilla extract
2 cups powdered sugar
pinch of salt
3 tablespoons milk or cream
2 teaspoons zest
Mix ingredients. Frost rolls.
