Sweet Rolls

1/3 c. butter
1 c. milk
4 to 4 1/2 c. all purpose flour
1/2 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
2 eggs

NUT FILLING:
1 c. powdered sugar
1/3 c. butter
1 c. finely chopped pecans

GLAZE:
3 tbsp. sugar
1/4 c. orange juice

In small saucepan, heat butter and milk until very warm (125 degrees). In large bowl combine 2 cups flour, sugar, salt and yeast. Add warm liquid and eggs. Beat 3 minutes, medium speed. By hand, stir remaining 2 to 2 1/2 cups flour to form stiff dough. Cover; let rise in warm place 30 to 40 minutes. Grease 2 cookie sheets.

In small bowl, blend powdered sugar and 1/3 cup butter. Stir in chopped nuts. Set aside. Combine glaze ingredients; set aside.

On floured surface, roll dough to 22x12 inch rectangle. Spread filling over half of dough along long side. Fold dough over filling. Cut into I-inch strips. Twist each strip 4 to 5 times. Holding one end of each strip down on greased cookie sheet; curl strip around, tuck end under. Cover; let rise in warm place 30 to 40 minutes.

Heat oven to 375 degrees. Bake 12 minutes or until golden brown. Brush tops of rolls with glaze. Bake 3 minutes longer. Immediately remove from cookie sheet. Yield: 1 1/2 to 2 dozen.