Strauch Kochen

Note: This recipe is halved from the original, so double it as needed without a worry.

1. Warm milk in saucepan and add to a large bowl with butter, sugar and salt. Cool to lukewarm.
2. Sprinkle yeast on warm water, stir to dissolve.
3. Add about 3/4 c. flour to the milk mixture; beat well by hand or with an electric mixer at low speed about 1 minute using the dough hook. Beat in egg and yeast mixture. Gradually sitr in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. 
4. Continue kneading by machine, or turn out to lightly floured board to knead by hand, about 5-8 minutes, or until the dough is satiny smooth and no longer sticky.
5. Place dough in lightly greased bowl, then turn dough to grease top. Cover adn let rise in warm place until doubled, about an hour. At this point you can also place in the fridge overnight and resume in the morning.
6. While the dough rises, make the filling by combining the butter, orange zest and sugar in a bowl until thoroughly mixed.
7. Punch down the dough and let rest for 10 minutes.
8. Roll the dough into a 16x8-in. rectangle. Dump and spread the filling on top. Roll into a long log, seal edges, and slice into 1-inch rolls. 
9. Place rolls, cut side down, into greased muffin tins. Cover and let rise until doubled, about 30 minutes, or longer if dough was refrigerated. (I like to do this in a warmed oven.)
10. Preheat oven to 375. Place muffin tins on baking sheets (the filling may otherwise overflow and spill into the oven). Bake rolls for 15-20 minutes, or until barely golden and caramelized on top. Let cool in pans, then invert onto a cooling rack or wax paper.
11. Stir the orange juice and powdered sugar to make a loose glaze, not too runny, but not frosting (use as much powdered sugar you need to achieve your desired consistency). Spoon or brush over the cooled rolls.