ORANGE CRAISIN ROLLS—Gaye Marrott--a friend of Lynne's

Gaye makes these for her very spoiled husband.

Dough:
1 1/8 cup orange juice
1 large egg
1 tsp. salt
3 cups flour
2 Tbs. butter
1 Tbs. sugar
1 tsp. dried orange peel
1 pkg. yeast

Filling:
1 TBs. butter, melted
¼ cup sugar
1-2 tsp. dried orange peel or freshly grated
½ cup dried cranberries
¼ cup finely chopped almonds

Glaze:
½ cup powdered sugar
½ tsp. orange peel
1-2 Tbs. frozen orange juice concentrate

In bread maker place dough ingredients in order given. Run on dough cycle. Remove dough from the machine upon completion of the dough cycle and roll into a rectangle on a floured work surface. Add only enough flour to prevent sticking. Brush dough with melted butter. Mix sugar and orange peel together and spread evenly over dough. Sprinkle with dried cranberries and nuts. Roll dough jelly-roll fashion, beginning on the wide side. Cut into 12 eual slices and place in 9x13 in grease d pan. Cover and let rise in a warm, draft-free location for 30 to 45 minutes.

Bake in preheated 350° oven for 20 to 30 minutes or until golden brown.
Mix glaze ingredients and drizzle on warm rolls.