In a large mixing bowl, dissolve the yeast in the warm water; let stand for 5 minutes. Add dry milk, the 1/3 cup butter, 1/3 cup honey, eggs, wheat germ and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Add 2 cups of the white whole wheat flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining white whole wheat flour and as much of the bread flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (about 6 minutes). Shape dough into a ball.

Place dough in a lightly greased bowl; turn once to coat the top. Cover loosely with plastic wrap and a clean kitchen towel; let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.

For filling: In a small bowl, cover raisins with cold water; let stand for 5 minutes and drain well. In a medium bowl, whisk together the 1/4 cup butter, 1/4 cup honey and orange peel until creamy and well combined.

Roll dough into an 18x15-inch rectangle. Spread the butter mixture to within 1/2 inch of the edges. Sprinkle with raisins. Roll up rectangle, starting from a long side. Seal seams. Slice roll into 15 pieces. Place, cut sides down, in prepared pan.

Cover loosely with plastic wrap, leaving room for rolls to rise. Let dough rise in a warm place until nearly double (about 30 minutes).

Remove plastic wrap. Bake in a 350 degree F oven about 25 minutes or until lightly browned. Remove from oven. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Orange Icing. Makes 15 rolls.

In a small bowl, combine 1 cup powdered sugar and 1 teaspoon finely shredded orange peel. Stir in enough orange juice (1 to 2 tablespoons) to reach drizzling consistency.