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1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
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2
Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
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3
Gradually stir in enough remaining flour to make a soft dough.
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4
Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
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5
Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
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6
Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
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7
Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
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8
Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
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9
Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
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10
Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
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11
Bake at 425 degrees for 15 minutes.
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12
Spread with glaze.
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13
FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.
