Recipe(tried): Grandma's Cinnamon Rolls and Grandma's Orange Rolls - two of our favorites

GRANDMA'S CINNAMON ROLLS
Bet you can't eat just one!

4 Tbsp yeast (I use fast-rise yeast)
1/4 cup sugar
1 cup warm (104 degree F) water
1/2 cup sugar
2 Tbsp salt
3/4 cup evaporated milk
1 cup Crisco vegetable shortening
5 egg yolks
2 1/2 cups hot (120 degrees F) water
10 1/2 cups all-purpose flour
melted butter
1 cup sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)

Dissolve yeast and 1/4 cup sugar in 1 cup warm water. Set aside until foamy. Mix 1/2 cup sugar salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 cups of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6 1/2 cups flour one at a time-you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes.

Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2-inch thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife,cut dough into 2-inch rolls. Place side by side in a greased 10x14-inch pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast).

Bake at 325 degrees F for 30 minutes or more until golden on top. Allow to cool in pan.

Icing: About 2 cups powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.

Drizzle icing over top and wait for the compliments!

Hope these are what you want. Didn't know if you wanted yeast rolls or not.

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GRANDMA'S ORANGE ROLLS

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

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

FOR THE 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 13x9x2-inch baking pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350 degrees F for 20 minutes until lightly browned.

Mix glaze ingredients; spread over warm rolls.

Makes 24 rolls