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1
In small bowl, dissolve yeast, 1 teaspoon sugar and hot water.
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2
Set aside until foamy, about 10 minutes.
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3
In medium bowl, mix honey, oil, orange juice and 1/2 cup water.
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4
Set aside.
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5
In food processor, combine 3 3/4 cups flour and salt.
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6
Add yeast mixture and honey mixture, and process until dough forms a ball.
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7
Pulse on/off 4 to 5 times, until dough looks silky.
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8
Dough should not be sticky; If dough is sticky, add more flour, 1 tablespoon at a time.
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9
Place dough into lightly oiled bowl, turning to coat.
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10
Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
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11
Punch down dough, and turn out onto lightly floured surface.
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12
Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.
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13
Spread butter over dough, leaving a 1/2-inch border on all sides.
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14
Sprinkle sugar and orange peel over butter.
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15
Starting with long edge, roll dough into a spiral, jelly roll-style.
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16
Pinch edges together to seal.
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17
Cut roll into 12 slices.
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18
Place slices on well-greased baking sheet.
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19
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.
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20
Preheat oven to 350F.
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21
Uncover rolls, and bake until light golden brown, 40 to 45 minutes.
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22
Remove pan from oven, and let cool slightly.
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23
While rolls are cooling, mix powdered sugar and orange juice in small bowl until well blended.
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24
Drizzle icing over rolls.
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25
Serve warm.
