RING-A-LING SWEET ROLLS

In a large bowl, mix 2 cups of flour, 1/3 cup sugar, salt, orange zest, and yeast. Warm the milk and 1/3 cup butter in a saucepan to 120°F–130°F. Add the warm liquid and eggs to the dry ingredients, beating for 3 minutes. Gradually stir in the remaining flour until a soft, workable dough forms. Place in a greased bowl, cover, and let rise in a warm spot for 35–50 minutes until doubled in size.

While the dough rises, blend the softened butter and powdered sugar until smooth, then fold in the finely ground nuts. In a separate small bowl, whisk 3 tablespoons of sugar into 1/4 cup of fresh orange juice until dissolved to make the glaze.

Punch down the dough and roll it on a floured surface into a 22×12-inch rectangle. Spread the nut filling over half of the dough lengthwise, then fold the unspread half over to enclose it. Cut crosswise into 1-inch wide strips. Twist each strip 4–5 times, then coil into a pinwheel on your prepared baking sheets, tucking the outer end underneath.

Cover the rolls and let them rise for 30–45 minutes until puffy. Bake at 375°F for 9–12 minutes until light golden. Remove from the oven, brush generously with the orange glaze, and bake for an additional 3–5 minutes until deeply golden brown and shiny. Transfer to wire racks to cool.