- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1 cup warm milk (110 to 115 degrees F)
- 1/4 cup shortening
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg, lightly beaten
- 3 3/4 cups all-purpose flour
- FILLING:
- 1 cup sugar
- 1/2 cup butter or margarine, softened
- 2 tablespoons grated orange peel
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons butter or margarine, softened
- 4 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 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. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls.