4 pkg. dry yeast
1 c. lukewarm water
1 tbsp. sugar
1 c. scalded lukewarm milk
3 c. flour
6 tbsp. shortening
3/4 c. sugar
1 tsp. salt
1 tsp. vanilla
3 eggs
3 c. flour
3/4 lb. butter

Dissolve yeast in warm water. Add 1 tablespoons sugar, cooled milk, and 3 cups flour. Mix well. Add shortening, 3/4 cup sugar, salt, vanilla, and eggs. Mix well. Add 3 cups flour. Stir until mixed and smooth. Let rise 1 hour.

Roll out dough 3/4 inch thick. Spread with 1/4 pound butter. Fold dough in half. Put in bowl and refrigerate for 30 minutes. Roll out to 1/2 inch thick and spread with 1/2 pound butter. Fold in half. Roll out to a 16 inch square. Cut in half (8 x 16 inches). Cut strips 2 x 8 inches.

Twist strips and make a pinwheel on cookie sheet, as for butterhorns. Let rise until double. Bake at 400 degrees for 12-15 minutes. Frost with a mixture of powdered sugar, juice, and grated rind from 1 orange.