Orange Rolls

Rolls
- 1 pkg Yeast (.25 oz)
- 1/4 C. Water
- 1 C. Warm Milk
- 1/4 C. Shortening
- 1 tsp. Salt
- 1 Egg (lightly beaten)
- 3+ C. Flour

Filling
- 1 C. Sugar
- 1/2 C. Butter (softened)
- 2 T. Grated Orange Rind

Glaze
- 2 C. Powdered Sugar
- 2 T. Butter (softened)
- 1-2 T. Milk
- Orange Extract & Lemon Juice to taste and texture
( I also added a few drops orange food coloring)

Instructions
- In small bowl, dissolve yeast in water
- In large bowl, mix milk, shortening, sugar, salt & egg
- Add yeast mix; blend well
- Stir in enough flour to make a soft dough
- Kneed on lightly floured surface 7-10 min
- Place ball in greased bowl, grease top & cover
- Let rise until doubled
- Punch down dough and divide in half
- Roll each into 15x10 rectangle
- Mix filling and spread half on each rectangle
- Start at long end and roll
- Cut each loaf into 12 rolls (I use dental floss)
- Place rolls in 2 greased 9x13 baking dishes
- Lightly brush with butter and let rise until doubled
- Bake at 375 for 20 minutes, until lightly golden
- Mix glaze and spread over warm rolls

***The rolls I brought had not raised long enough. Also, the original recipe said to bake longer and they were over-baked. 20 minutes should do it. You could also make larger rolls and only cut each loaf into 6 rolls.