Glazed Orange Rolls - active dry yeast

Method

• In small bowl, dissolve yeast, 1 teaspoon sugar and hot water.
• Set aside until foamy, about 10 minutes.
• In medium bowl, mix honey, oil, orange juice and 1/2 cup water.
• Set aside.
• In food processor, combine 3 3/4 cups flour and salt.
• Add yeast mixture and honey mixture, and process until dough forms a ball.
• Pulse on/off 4 to 5 times, until dough looks silky.
• Dough should not be sticky; If dough is sticky, add more flour, 1 tablespoon at a time.
• Place dough into lightly oiled bowl, turning to coat.
• Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
• Punch down dough, and turn out onto lightly floured surface.
• Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.
• Spread butter over dough, leaving a 1/2-inch border on all sides.
• Sprinkle sugar and orange peel over butter.
• Starting with long edge, roll dough into a spiral, jelly roll-style.
• Pinch edges together to seal.
• Cut roll into 12 slices.
• Place slices on well-greased baking sheet.
• Cover rolls with greased plastic wrap, and let rise in a warm, draft-free place until rolls are almost doubled in size, about 30 minutes.
• Preheat oven to 350F.
• Uncover rolls, and bake until light golden brown, 40 to 45 minutes.
• Remove pan from oven, and let cool slightly.
• While rolls are cooling, mix powdered sugar and orange juice in small bowl until well blended.
• Drizzle icing over rolls.
• Serve warm.