Orange/Cresent Rolls

Note: You can also make these as crescent rolls

Crescent or Orange Rolls
2 tablespoons (heaping) yeast

1/2 cup sugar

1/2 cup Imperial (margarine), melted

3 cups warmed milk

2 eggs

1 tablespoon (rounded) salt

8-10 cups flour
Combine yeast, sugar and salt in Kitchen aid. Melt butter, then add milk and warm in the microwave (or on stove) Then add to yeast mixture. Let yeast sit 5-10 minutes, mix in eggs and add flour. Dough should be soft and barely sticky, mix for 10-15 more minutes with dough hook. Cover and let rise to a generous double, punch it down. Divide into desired portions and roll into circle on a floured surface.Brush with melted butter (margarine) and roll up, starting with wide end. Place on greased pan and bake at 350 for 15-20 min. (The silpat is a great alternative to greasing, bakes rolls nice and evenly) (At this point the rolls can be frozen on cookie sheet and stored in a Ziploc bag.)
Orange rolls:Prepare as above, then sprinkle cinnamon/sugar and orange zest over melted butter, and nuts if desired. Roll and bake. Cool slightly then frost with creamy orange glaze.

Orange glaze:

Mix together

1 stick imperial softened

1 2 pound bag powdered sugar

1/3 cup milk

2 tbs. orange concentrate

2 tbs. finely grated orange peel

1 tsp vanilla