4 (1 oz.) yeast cakes
1 1/3 c. warm water (105 to 115 degrees)
1/4 c. sugar
1/4 c. melted solid vegetable shortening
1 egg, room temperature
1 tsp. salt
3 1/4 c. all purpose flour

FILLING:

1 c. (2 sticks) butter, room temperature
1 c. sugar
1 tbsp. grated orange peel

For Dough: Crumble yeast into large bowl. Stir in water and sugar. Let stand until foamy, about 10 minutes.

Stir shortening, egg and salt into yeast mixture. Add flour 1/4 cup at a time, stirring until mixture is smooth. Grease bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

For Filling: Beat butter and sugar to blend well. Stir in orange peel.

To Assemble: Roll dough out on generously floured surface to thickness of 3/16 inch. Spread filling evenly over dough. Roll dough up into cylinder, as for jelly roll. Cut into 1 1/2-inch-thick slices. Set each slice in paper muffin liner. Arrange on baking sheet. Cover with towel and let rise in warm draft- free area 30 minutes.

Preheat oven to 400 degrees. Bake rolls until lightly browned on top, about 12 minutes.