Pineapple Sweet Rolls

2 pk quick-rise yeast
1/2 c water (110-115 degrees), Warm
1 1/2 c milk (110-115 degrees), Warm
6 T butter, melted
1 c sugar
1 t salt
2 eggs, beaten
6 c all-purpose flour, (6 to 6 1/2)
Filling
1 T butter
1 T all-purpose flour
1 1/2 c orange juice
2 T orange peel, Grated
1 cn drained
1/3 c sugar
1/8 t salt
Glaze
1/2 c confectioners' sugar
1 T orange juice

Dissolve yeast in water.
Add miIk, butter, sugar, salt, eggs, and 1- 1/3 cup flour, beat until smooth.
Stir in enough of the remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6 to 8 minutes.
Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled. Meanwhile, melt butter in a saucepan.
Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3 to 4 minutes or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15" x 12" rectangle; spread with filling. Roll up jelly- roll style starting with the long side. Slice into 1 inch rolls.
Place with cut side down in two greased 13"x9"x2" baking pans. Cover and let rise until doubled. Bake at 350 degrees for 20 to 25 minutes. Cool. Combine glaze ingredients, drizzle over rolls.