• 1 pkg Red Star active dry yeast or Quick-Rise yeast
• 2 1/4 c. bread flour
• 2 T. sugar
• 1 t. salt
• 2/3 c. water (80 degrees)
• 1 egg (room temp)
• 2 T. oil
• 1 c. sifted powdered sugar
• 1 t. orange zest
• 1 T. butter or margarine,softened
• 4 t. orange juice

After the machine has completed the cycle, remove the dough. Roll or pat to a 14 x 7 inch rectangle. Spread half of filling and frosting over dough. Starting with longer side, roll up tightly. Pinch edge to seal.

Cut into 14 slices. Arrange slices in greased 9 inch layer cake pan with 10 around outer edge and 4 in center. Cover; let rise in warm place until double, about 30 minutes (15 min for Quick-Rise yeast). Bake at 400 degrees for 20 to 25 minutes until golden brown.

Cover pan with wax paper;invert onto rack. Cool 1 minute;remove pan. Let rolls stand about 3 minutes for filling to "set." Cover rolls with wax paper; turn right side up. Place on rack. Spread remaining filling and frosting on rolls. Serve warm.

To prepare Filling and Frosting, combine and blend until smooth: powdered sugar, orange zest, butter/margarine, orange juice