1 (0.25 oz) pkg yeast
1/4 cp water
1 cp warm milk
1/4 cp shortening
1/4 cp sugar
1 tsp salt
1 egg, lightly beaten
3 1/2 – 3 3/4 cp flour
FILLING:
1 cp sugar
1/2 cp butter, softened
2 tbsp grated orange rind
GLAZE:
1 cp powdered sugar
4 tsp butter, softened
4-5 tsp milk
1/2 tsp lemon extract
In a small bowl, dissolve yeast in water. In a large bowl, mix milk, shortening, sugar, salt and egg. Add yeast mix, blend well.
Stir in enough flour to make a soft dough. Knead on floured surface for 7 minutes. Put in greased bowl, turn to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down; divide in half. Roll each into a 15×10 rectangle. Mix filling ingredients until smooth. Spread half on each rectangle. Roll up, starting with the long end.
Cut into 15 rolls each. Put in 2 greased 11×7 baking pans. Cover and let rise until doubled, about 45 minutes.
Bake @ 375 for 20-25 minutes, until lightly browned. Mix glaze ingredients, spread over warm rolls.
