No Knead Citrus Rolls 

1/4 cup warm water 
2 pkg. yeast 
7 tablespoons sugar, divided 
1 cup warm whipping cream 110-115 degrees 
3 egg yolks, beaten 
3 1/2 - 4 cups all purpose flour 
1 tsp. salt 
3/4 cup cold butter or margarine, divided 
(I would suggest using butter) 

Filling 
1/2 cup sugar 
2 tablespoons grated lemon peel 
2 tablespoons grated orange peel 

Glaze 
1 1/3 cups confectioners sugar 
2 tablespoons milk 
1 tablespoon lemon juice 
1 tablespoon orange juice 

In a bowl combine water, yeast and 1 tablespoon sugar, let stand 5 minutes. 
Stir in cream and egg yolks, mix well. In another bowl, combine 3 1/2 cups flour,
 salt, and remaining sugar, cut in 1/2 cup butter until crumbly. Add yeast
 mixture, stir just until moistened Add enough remaining flour to form a soft
 dough. Place in a greased bowl, turning once to grease top. 
Refrigerate 6-8 hours or overnight. Punch dough down. Turn onto lightly floured
 surface. Divide in half, roll each half into a 15 x 12 rectangle. Melt remaining
 butter, brush over dough. Combine filling ingredients, sprinkle over dough. 
Roll up, jelly roll style, beginning with a long side, pinch seam to seal. 
Cut each roll into 15 slices, place cut side down in 2 greased 9 inch pie plates.
 Cover and let rise until doubled, about 45 min. Bake at 375 for 20-25 minutes
 or until golden brown. Combine glaze ingredients, drizzle over warm rolls. 
Cool in pans on wire racks. Yield 2 1/2 doz. 
 These really are good sort of like a Danish pastry without all the work! 

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