Grandma’S Orange Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/4 cup shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 3-1/2 to 3-3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 tablespoons grated orange zest
• 1 cup confectioners' sugar
• 4 teaspoons butter, softened
• 1/2 teaspoon lemon extract
• 4 to 5 teaspoons 2% milk

1. In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. 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. Meanwhile, in a small bowl, combine filling ingredients; set aside.
3. Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls.
4. Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375u0b0 for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

active dry yeast, warm water, milk, shortening, sugar, salt, egg, flour, sugar, butter, orange zest, sugar, butter, lemon extract, milk

Taken from www.tasteofhome.com/recipes/grandma-s-orange-rolls/ (may not work)