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Redolent of orange, in both the bun and the icing itself, these soft, slightly sweet rolls are wonderful warm, but almost as good at room temperature. Knead a bit of candied orange peel into the dough, if you like; you may find them a bit "fancier" that way, but be aware also that they'll probably take longer to rise, due to the added sugar in the candied fruit.
1/2 cup water
1/2 cup orange juice
1/2 cup sour cream
1 1/4 teaspoons salt
1/3 cup sugar
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 teaspoon orange extract
4 1/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast*
1 cup confectioners' sugar OR 1 cup Baker's Special*, sanding*, or castor sugar*
1 1/2 to 2 tablespoons orange juice
Manual/Mixer Method: In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it'll be puffy, if not doubled in bulk.
Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be smooth, though still a bit sticky. Allow the machine to complete its cycle.
Note: Unless you have a 1-pound machine, your bread machine should be able to handle this capacity of flour, even if your usual recipe calls for 3 cups of flour. Since the dough won't be baking in the machine, you don't have to worry about over-expansion.
Transfer the dough to a lightly greased work surface, and divide it into 24 golf ball-sized pieces, about 1 3/8 ounces each. Shape the pieces into smooth balls, and array them in two lightly greased 9-inch round cake pans; they'll be fairly close together, but this is OK. cover the pans with lightly greased plastic wrap or a dough-rising cover, and allow the rolls to rise at room temperature for 1 1/2 hours to 2 hours. They'll swell enough to touch each other and crowd the pan a bit, but won't double in size. If desired, snip a cross in the top of each roll with a pair of scissors; this will give you more of the "blossom" effect, if you're interested in a fancier presentation.
Bake the rolls in a preheated 350°F oven for 20 minutes, or until they're a light, golden brown. Remove them from the oven, remove them from the pan, and transfer them to a wire rack. While the rolls are cooling, stir together the glaze ingredients. When the rolls are just lukewarm, drizzle them with the glaze. Yield: 24 rolls.