Orange Roll recipe request

I have had numerous requests for the orange roll recipe. I will gladly give it out. However if you are untrained in yeast it may not come out as you like the first time. I would wait and post with pictures-but the requests have been too many to wait and I am traveling so much i will not get to making them again for a while.

This roll will linger in your mind and you won't be able to let them sit on the counter. If you make the recipe and you don't have a big family gathering and you don't want to gain five pounds-immediately put the leftovers in Ziploc bags and freeze them. they freeze very well and will then be just out of range of your "oh those rolls are in the kitchen" mindset. Trust me on this one-willpower has no chance.

So here is the recipe:

Dough:
1 cup milk
½ cup sugar
3 tablespoons butter
½ teaspoon salt
3 eggs, slightly beaten
2 ¼ teaspoon yeast
4 cups flour

Warm milk to just about boiling; add sugar, butter and salt. Remove from heat and let cool a bit. Add eggs once cooled.

While mixture is cooling, start yeast in ¼ cup of water and a teaspoon of sugar brought to between 105 and 115 on a candy thermometer.

Add to egg/milk mixture.

Place mixture in a mixing bowl of an electric mixer fitted with dough hook attachment. Add flour one cup at a time. Process dough until it climbs the dough hook-about three to four minutes.

Remove dough from bowl and drop into a bowl that has been buttered and is large enough to accommodate two to three times the current volume. Dough will be sticky and soft

Cover with plastic wrap that has been buttered.
Let Rise till doubled in a warm spot (85 degrees is ideal-but 70 will do). About one hour.

In the meantime, make the filling:
1 cup very soft butter
1 cup sugar
Rind from two oranges

Mix all ingredients by hand in a bowl. set aside till ready to use.

Once dough has doubled, drop it onto a lightly floured counter and separate it into three pieces.

Take each piece and roll it into a rectangle about 8” x 20”.
Spread the dough with 1/3 of the filling mixture.
Roll the dough so that it is 20” long when rolled. Cut into approximately 1 1/2 “ pieces and place cut side up into well greased muffin tins (grease even if non stick). Each log should make about 12 rolls. You can make them bigger if you like-you’ll just have fewer rolls. I personally like them larger.

Brush JUST BEFORE PLACING IN OVEN with egg diluted with 1 teaspoon water.

Bake in 400 degree oven for 10 minutes or until golden.

Cool in pans. If you can, tip them on their sides to cool (individually in each muffin cup take the roll and tip it sideways).

These rolls are best warm. If you make them in advance simply reheat them in the oven for ten minutes (covered) or in the microwave a couple at a time for 8-10 SECONDS.