Orange Marmalade Icebox Rolls

Ingredients

2 envelopes active dry yeast

1/2 cup warm water (105 - 115 degrees)

2 cups lukewarm milk (scalded, then cooled)

cup sugar

cup vegetable oil or shortening

1 egg

5 cups to 6 Gold Medal Self Rising flour

2 cups powdered sugar

1/2 cup marmalade

1/4 cup butter

Preparation

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover. Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches.

Beat the 2 cups powdered sugar, orange marmalade and 1/4 cup butter or margarine, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice, refrigerate and bake as directed. Frost with remaining marmalade mixture while warm. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in <

Heat oven to 350. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with remaining marmalade mixture while warm.