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1
In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange zest. In saucepan, heat the milk, butter, sour cream and water to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough.
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2
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes.
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3
Punch dough down. Turn onto a floured surface; roll into a 22x14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22x7-in. rectangle. Cut into 7x3/4-in. strips.
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4
Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15x10x1-in. baking pans. Cover and let rise for 30 minutes or until doubled.
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5
Bake at 375u00b0 for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; cook and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls.
