1/2 Cup Butter	1 Cup Sugar
1 Cup Warm Water	1/2 Cup Butter
1 1/2 Cup Scalded Milk	2 Tbsp Grated Orange Peel
2 Tsp Salt	Orange Glaze:
1 Cup Sugar	1 Cup Confectioner's Sugar
6 Eggs Beaten	4 Tbls Butter
9 Cup Flour	1 Tlbs Orange Juice
Filling:	1/8 Tsp Grated Orange Peel

Soften yeast in water. Dissolve salt, sugar and butter in scalded milk and cool to lukewarm. Add to yeast mixture. Add eggs, flour and knead until smooth. Raise until double. Divide into two. Roll 1/2 to 3/4 inch thick rectangle spread with filling. Roll jelly roll style and cut with floss about 1 inch thick. Arrange on greased cookie sheet about an inch apart or place each piece into a greased muffin pan. (Or if you wish, instead of arranging jelly roll style, you can create fan tan orange rolls. After spreading with filling, cut into 2 inch strips lengthwise and layer each strip on each other. Then cut 2 inch pieces with floss and place each square into muffin pan.)
Let raise until double in size. Bake at 400°F 10-15 minutes. Brush with Glaze and serve. YUMMY!
FILLING: Cream butter and add sugar and orange peel
GLAZE: Cream butter then add sugar and orange peel then orange juice. If glaze is too thick, add a little milk.