Instructions: Grease 13x9-inch pan.

In ABM pan: Roll mix with yeast from foil packet 2 tb sugar
1 tbl orange peel
1 c WARMED orange juice
2 tbl butter
1 egg

Process on dough cycle.

Turn dough out onto a lightly floured surface, roll dough to 15x10-inch rectangle.

Spread 1/4 cup softened butter evenly over dough.

In small bowl, combine 1/2 cup sugar and 1 tb orange peel; mix well.

Sprinkle evenly over butter; sprinkle with pecans.

Starting with 10-inch side, roll up tightly; press edges to seal. Cut into 8 slices; place cut side down in greased pan.* Cover loosely with plastic wrap and cloth towel.** Let rise in warm place (80-85 F) until light and doubled in size, about 30 minutes.

Heat oven to 375 degrees. Uncover dough. Bake at 375 F. for 20 to 30 minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10 minutes. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend until smooth. Drizzle over warm rolls.

Makes 8 giant rolls.

TIP:
* For smaller rolls, cut dough into 12 slices.

** At this point, dough can be refrigerated overnight, then brought to room temperature and almost double original size before baking as directed above.

HIGH ALTITUDE - Above 3500 feet; no change.

to clog arteries. :)

(This is one of my favorite orange roll recipes. The other does not use powdered sugar glaze and is the way my great-grandmother made her trademark orange rolls - with orange juice, peel, and sugar syrup spread over rolls before rolling up and then drizzled over several times during baking process. Will try to find exact recipe.)

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