1 package active dry yeast
1/4 C. water
1 C. scalded milk
1/2 C. shortening
1/3 C. sugar
1 t. salt
5 to 5 1/2 C. sifted all-purpose flour
2 beaten eggs
2 T. grated orange peel
1/4 C. orange juice
Soften yeast in warm water (110 degrees).
Combine milk, shortening, sugar, and salt in a large mixing bowl; cool to lukewarm. Stir in about 2 cups of the flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange peel, juice, and enough of the remaining flour to make soft dough.
Cover; let rest 10 minutes. Knead dough 8 to 10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, turning once to grease the surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
Roll dough into 8 x 10 inch rectangle, 1/2 inch thick. Roll each strip lightly under your fingers; loosely tie in knot. Arrange on greased baking sheets and tuck ends under. Cover; let rise till almost double (about 45 minutes). Bake in hot oven (400 degrees) 12 minutes or until done. Cool on rack. Makes 24, more or less.
Frost with Orange Icing: Blend 1 teaspoon grated orange peel, 2 tablespoons orange juice, and 1 cup sifted confectionser' sugar. Brush icing on with a pastry brush.
I suggest you keep an eye on the bottoms of these rolls to not allow them to overbake. Also, rather than brushing the icing on the rolls, I simply dunk the rolls into the icing.
Pairs Well With
This recipe is a tried and true recipe that was published in one of my old Better Homes and Gardens Cookbooks--you know: the red and white checked cookbook that every Mother (or Grandmother) has. I've been making these rolls for more than 30 years. They always turn out well. My sons will be 40 in July and this recipe has never been replaced as their favorite.