Orange Sweet Rolls

Dough -
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Filling -
8 Tablespoons Orange Marmalade
1/2 cup Melted Butter
1 cup Brown Sugar
1/2 teaspoon Kosher Salt
Glaze -
2 pounds Powdered Sugar
6 Tablespoons Melted Butter
1/2 cup Milk
 1/2 cup Orange Juice
1 dash Salt

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside
and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm
place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.
Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching
down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if its been chilled for at least an hour or
so beforehand.) USE ONLY THE DOUGH FOR THIS RECIPE.
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar
evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly.
Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture
thin enough to be pourable.
Immediately drizzle orange glaze over the top. Serve warm or at room temperature.