*click to enlarge*
Tip: After the first rising - punch down the dough, and let it sit (covered) for about 5-10 minutes. It will loose a lot of its elasticity and be much easier to roll out! I also like to roll my dough out on a greased surface, rather than a floured surface - it will make your dough softer, rather then drying it out more wuth flour. (And it's easier to clean up!) I usually just give the counter and rolling pin a quick spray of PAM!
Melt the remaining few tablespoons of your stick of butter from the recipe, and spread out just enough to coat the surface of your dough.
Using a lightly greased pizza cutter, cut your dough into equal quarters, then each quarter into thirds, like this:
Then, take each piece and roll it up like a cinnamon roll, with the butter inside. Place side down in your greased 9x13 pan with the "tail" of the dough facing down, like this:
Cover, and let rise one more time.
Now, the good stuff... sweet orange rolls. Take your other half of the dough, and roll it out into the same size rectangle. This time, after buttering the dough up like before, sprinkle a 1 cup sugar and 1/4 cup orange zest onto the dough. Make sure you mix the sugar and orange together just before putting it on your rolls - it will crystallize very quickly!
Slice your dough, just like before...
Roll them up, cover, and let them rise! Bake at 375 for 15-20 minutes.