2 pkg. yeast
1/2 c. warm water
1/2 c. lukewarm milk that has been scalded
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. shortening or butter, soft
4 1/2 to 5 c. flour

Make dough as usual for rolls. Let rise. Punch down. Divide in half. Roll dough into rectangle 12 x 7 inches. Spread with 1/4 of the filling. Roll up as for cinnamon rolls. Pinch shut. Cut roll into 12 pieces. Repeat with second half. Place slightly apart in greased pan. Let rise until double. Bake 25 to 30 minutes. While warm, frost with remaining filling.

FILLING:

3 tbsp. butter, soft
1 tbsp. grated orange peel
2 tbsp. orange juice
1 1/2 c. confectioner's sugar