ORANGE ROLLS

2 pkg active dry yeast
1/2 cup warm water (110º to 115º)
2 cup warm milk (110º to 115º)
1/2 cup shortening
1/2 cup sugar
2 teaspoon salt
2 eggs, lightly beaten
7 to 8 cups all-purpose flour

FILLING:
2 cups sugar
1 cup butter or margarine, softened
4 Tablespoons grated orange peel

GLAZE:
2 cup confectioners’ sugar
8 teaspoons butter or margarine, softened
8 to10 teaspoon milk
1 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 board until smooth and elastic, about 6-8 minutes. Place in a 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 24-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 12 rolls. Place in two greased 13-in x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350º for 20 minutes until lightly browned. Mix glaze ingredients; spread over warm rolls. Yield: 24 rolls.