Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1 cup warm milk (110 to 115 )

  4. 1/2 cup shortening

  5. 2 eggs

  6. 1/3 cup sugar

  7. 1/4 cup orange juice

  8. 2 tablespoons grated orange peel

  9. 1 teaspoon salt

  10. 5 to 5-1/2 cups all-purpose flour GLAZE:

  11. 2 cups confectioners' sugar

  12. 1/4 cup water

  13. 1 tablespoon orange marmalade

  14. 1/2 teaspoon butter, softened

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour. Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.


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