ORANGE CRESCENTS WITH ORANGE GLAZE

3 cups sifted flour, divided use
1 pkg. active dry yeast
3/4 cup milk
1/4 cup water
1/4 cup sugar
1/4 cup Crisco vegetable shortening
1 tsp. salt
1 egg, room temperature
1 tsp. orange peel (or 1 tsp. orange extract)

In a bowl mix 1 3/4 cup flour and yeast; set aside.

In saucepan heat together the milk, water, sugar, shortening, and salt. Heat until warm and shortening melts.

Add flour-yeast mixture, egg and orange peel or extract. Beat at low speed with electric mixer for 1/2 minutes, scraping the sides of the bowl constantly. Beat 3 minutes at high speed, then by hand stir in the remaining flour and mix well. Place the dough in a greased bowl and refrigerate 2 hours.

TO SHAPE AND BAKE:
Divide dough in half, roll in 9 inch circle. Cut each circle into 12 pie wedges, then at the wide end of wedge, roll it up. Place on a greased sheet and let double, about 1 1/4 hours.

Bake at 375 degrees F for 10 to 12 minutes. While still warm spread on orange glaze.

ORANGE GLAZE:
Combine 1/2 cup confectioners' sugar and enough orange juice to make glaze. Spread over rolls.

Makes 24 rolls
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