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Grandma's Orange Rolls

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3-1/2 to 3-3/4 cups all-purpose flour
FILLING:
1 cup sugar
1/2 cup butter, softened
2 tablespoons grated orange peel
GLAZE:
1 cup confectioners' sugar
4 teaspoons butter, softened
4 to 5 teaspoons milk
1/2 teaspoon lemon extract

In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk,
shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough

Printed from tasteofhome.com Oct 14, 2008

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Grandma's Orange Rolls cont.

flour to form a soft dough. Knead on a lightly floured surface until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour. Punch
dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix
filling ingredients until smooth. Spread half the filling on each rectangle. Roll
up, jelly-roll style, starting with a long end. Cut each into 15 rolls. Place in
two greased 11-in. x 7-in. baking pans. Cover and let rise until doubled, about
45 minutes. Bake at 375° for 20-25 minutes or until lightly browned. Mix
glaze ingredients; spread over warm rolls.

Yield: 30 servings.