Muffin Tin Orange Rolls

1-3/4 cups warm water
2 TBS yeast
1/3 cup sugar
2 eggs
1/2 cup butter (1 stick), melted
1 tsp. salt
5 cups all-purpose flour

Filling:
1/2 cup butter (1 stick), softened
1/2 cup sugar
zest of 2 large oranges

Glaze:
2 cups powdered sugar
1/2 tsp. grated orange zest
2 TBS freshly squeezed orange juice

1.  In a small bowl, add water, yeast, and sugar.  Let rest for 15 minutes.

2.  In a large mixing bowl of a stand mixer use the dough hook.  Add eggs, melted butter, salt, flour and yeast mixture.

3.  Knead the dough with the dough hook on medium speed for about 3 minutes.  Cover bowl with towel and let dough rest for 10 minutes.

4.  Knead dough again for 3 minutes then let rest for 10 more minutes.

5.  Knead dough one more time for 3 minutes.  Let the dough rest one more time for 10 minutes.

6.  Divide the dough into 3 balls.  Lightly flour the counter top and roll each dough ball out in to a 15" x 8" rectangle.

7.  Mix the 1/2 cup softened butter, 1/2 cup sugar and zest of 2 oranges together.  Spread the mixture evenly over the three rectangles of bread dough.

8.  Roll up the rectangles lengthwise into 3 long tubes (like cinnamon rolls).  Use a sharp serrated knife or thread to cut the dough into 1-1/2" sections.

9.  Put each small dough round into a greased muffin tin.  (You can also lay them in a greased baking dish.)

10.  Allow dough to rise one more time for 30 minutes.

11.  Bake at 400℉ for 10-12 minutes.  Remove from oven and drizzle with glaze. (Recipe follows).

12.  To make glaze:  Whisk the powdered sugar, orange zest, and orange juice until smooth.  Drizzle over warm orange rolls.

Makes 36

From Tastes Better From Scratch