This one's for our amigo, Gordie, who asked for the ingredients in "hot roll mix". This recipe comes from my 1978 version of "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward and Madeline Westover. I just saw a new version called "Make-A-Mix" advertised in Jessica's Biscuit Cookbooks Catalogue.

Orange butter: Combine butter, sugar and peel.

Orange Glaze: Blend powdered sugar and orange juice until smooth.

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease muffin pans. Prepare Orange Butter. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 10x 20 inch rectangle. Brush with Orange Butter. Cut into twenty 1x10 inch stripes. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans. Cover and let rise again until doubled in bulk, about 30 minutes. Preheat oven to 400 degrees F (205 degrees C). Bake 15 to 20 minutes, until golden brown. Prepare Orange Glaze, and brush on while rolls are still warm. Makes about 24 rolls.