Makes 4 dozen.
3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F)
1 cup butter or margarine
1/2 cup granulated sugar
2 teaspoons salt
2 cups milk, scalded
6 cups all-purpose flour
14 tablespoons butter or margarine, softened
1 cup granulated sugar
Grated peel of 2 oranges
Dissolve the yeast in the water in a small bowl.
Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve the butter. Let stand until lukewarm.
Add the yeast, eggs and flour and mix well to form a sticky dough. Let rise, covered, in the refrigerator for 8 hours or overnight.
Remove from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves and roll each on a floured surface.
Mix the softened butter, one cup sugar and orange peel in a bowl. Spread on the dough. Roll up to enclose the filling. Cut into 1-inch pieces with dental floss. Place in greased muffin cups. Let rise until doubled in bulk. Bake at 400 degrees F for 10 to 15 minutes or until golden brown.