Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add
the hot milk and mix to dissolve the butter. Let stand until lukewarm.
Add the yeast, eggs and flour and mix well to form a sticky dough. Let rise,
covered, in the refrigerator for 8 hours or overnight.
Remove from the refrigerator 2 to 2 1/2 hours before baking. Divide the
dough into halves and roll each on a floured surface.
Mix the softened butter, one cup sugar and orange peel in a bowl. Spread
on the dough. Roll up to enclose the filling. Cut into 1-inch pieces with dental
floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake at 400 degrees F for 10 to 15 minutes or until golden brown.