Aunt Donna's Orange Rolls

These delicious orange rolls come compliments of my Uncle Barney and Aunt Donna Tanner, who served them at Thanksgiving in their home in Holiday, Utah while I was at school. When I first had them, I thought I had gone to heaven! They have since become a family tradition in our home, and I hope they become one in yours. That would make Aunt Donna very happy :)

PREP TIME: Minimum 12 hours
MAKES 25-30 rolls

DOUGH:
3 c. buttermilk
1/2 c. sugar
1 Tbsp. yeast
3 c. flour

Heat butter & milk to 110 degrees. Pour into a large bowl. Stir in 3 cups flour, yeast, & sugar. Let stand 1 hour.

Add:
1/4 c. veg. oil
3 eggs, beaten
1 tsp. salt
1 tsp. baking soda

Then add 2-3 cups flour--making a soft dough. Cover and let rise in a warm place for 30 minutes. Cover and refrigerate at least 8 hours or up to 1 week.

4 HOURS BEFORE SERVING:

FILLING:
3 Tbsp. melted butter
2 Tbsp. grated orange peel
3 Tbsp. orange juice
3/4 c. sugar

Divide dough in half, and roll out into a rectangular shape.
Spread 1/2 of the filling on the dough, then roll up like a jelly roll. Cut cross-wise about every inch. Put in greased muffin tins, and let rise 3-4 hours, until double in size. Bake at 400 degrees for 10-12 minutes.

GLAZE:
1 c. powdered sugar
2 Tbsp. orange juice

Drizzle glaze over rolls while hot.