Ingredients

• 1-1/4 cups milk, scalded
• 1/2 cup shortening
• 1/3 cup sugar
• 2 Tbsp grated orange peel (the orange zest)
• 1 tsp salt
• 1/4 cup orange juice
• 2 med. eggs, lightly beaten
• 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
• 5 cups bread flour, about
• 1 cup powdered sugar
• 1 tsp fresh grated orange peel
• orange juice or milk

• Prep Time: 180 minutes
• Cook Time: 15 minutes

• Total Time: 195 minutes

Preparation

1. Scald milk and pour into large bowl. Add shortening, sugar, 2 Tbsp orange zest, and salt. Stir until shortening is dissolved. Stir in orange juice and let bowl sit until liquids are lukewarm (about 95 degrees F). Stir in eggs and yeast. Mix in flour until a soft dough is formed. Turn dough out onto lightly floured board and knead until smooth. Place dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover bowl and let dough rise in warm, draft-free place for 2 hours or until double in size.
   
   

1. Punch down dough and turn out onto lightly floured board. Roll dough out on board to 1/2 inch thickness. Cut dough into 6 inch by 1/2 inch strips. Knot each strip. Place knots on greased baking sheet, cover, and let rise in warm, draft-free place for 30 minutes.
   
   
2. Bake rolls at 400 degrees F for 15 minutes.
   
   
3. While rolls are still hot, mix together powdered sugar, 1 teaspoon orange peel, and enough orange juice or milk to make thick icing. Ice rolls while still warm. Rolls can be served warm or cold.