1 pkg. (1/4 o z.) active dry yeast
1/4 c. warm water (110-115 deg. F.)
1 c. warm milk (110-115 deg. F.)
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 egg, lightly beaten
3 1/2 - 3 3/4 c. all-purpose flour
Filling:
1 c. sugar
1/2 c. butter, softened
2 tbsp. grated orange peel
Glaze:
1 c. confectioners' sugar
4 tsp. butter, softened
4-5 tsp. milk
1/2 tsp. lemon extract
In sm. bowl, dissolve yeast in water. In lg. mixing bowl, mix milk, shortening, sugar, salt & egg. Add yeast mixture & blend. Stir in enough flour to form soft blend. Knead on lightly floured surface til smooth & elastic, about 6-8 min.
Place in greased bowl, turning once to grease top. Cover & let rise in warm place til doubled, about 1 hr. Punch dough down; divide in 1/2. Roll ea. 1/2 into 15x10" rectangle. Mix filling ingredients til smooth. Spread 1/2 filling on ea. rectangle. Roll up, jelly-roll style, starting w/ long end. Cut ea. into 15 rolls.
Place in 2 greased 11x7x2" baking pans. Cover & let rise til doubled, about 45 min. Bake @ 375 deg. F. for 20-25 min. or til lightly browned. Mix glaze ingredients; spread over warm rolls.
Yield: 30 rolls.
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