Ingredients
1pkgactive dry yeast
¼cupwater,warm
1cup2% milk,warm
¼cupshortening
¼cupsugar
1tspsalt
1egg,lightly beaten
3¾cupsall purpose flour
1cupsugar
½cupbutter,softened
2tbsporange peel,grated
1cuppowdered sugar
6tspbutter,softened
1½tsplemon extract
5tsp2% milk
Preparation
Dissolve dry yeast and warm water in a large bowl. Add milk, shortening, sugar, salt, egg and 3 cups of flour. Beat until smooth. Stir in remaining flour, enough to form a soft dough.
On a lightly floured surface, knead the dough for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning to grease on all sides. Cover dough and let rise in a warm place until doubled in size. Should take about 1 hour.
Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
Punch dough down and roll into a long rectangle. Spread your filling and roll up, starting with a long end. Cut into even pieces, about 12 to 14.
Place cut side down onto a greased 10×15-inch baking pan. Cover and let rise for about 45 minutes until doubled in size.
Bake for 20 to 25 minutes at 375 degrees F. Always check during baking. Rolls should be light golden brown.
Combine the powdered sugar, butter, and extract in a small bowl. Add enough milk to achieve desired consistency; spread while rolls are warm.
Serve and enjoy.
