Pull Apart Orange Rolls

These lovely little rolls came from Martha Stewart's website and are actually under the kids recipes. They are fun to make and I love them with soup or salads. It is just a nice change from the normal dinner roll. They are like a nice light dinner roll with hints of orange and a nice vanilla glaze. They would also be perfect for brunch if you didn't want something too sweet. The directions are a little vague about how you are supposed to fold them (horizontally or vertically and I did it the wrong way this time but really, they taste just as good, right.)

Pull Apart Orange Rolls

Makes 20
2 envelopes active yeast (2 scant tablespoons)
1/4 cup warm water mixed with a pinch of sugar
1 cup scalded milk, cooled slightly
2 large eggs
1/4 cup granulated sugar
1 1/2 teaspoons salt
Finely grated zest of 2 oranges
1/4 cup vegetable shortening
3 1/2 cups all-purpose flour, plus more for dusting
2 1/2 cups confectioners' sugar
5 tablespoons unsalted butter, melted
2 tablespoons freshly squeezed orange juice ( I used 4-5 Tbsp.)
Vegetable oil cooking spray, for bowl and tins

Directions
In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.

*note- The dough is fairly sticky.I was tempted to add more flour but I didn't and they came out perfect*