2 pkg. dry yeast
2/3 c. warm water (105 to 115 degree)
1/3 c. orange juice
1/4 c. sugar
1/4 c. shortening, melted and cooled
2 eggs
1 1/2 tsp. salt
4 to 4 1/2 c. all-purpose flour
1/4 c. butter, melted and divided
1/4 c. sugar
Grated rind of 1 large orange

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add orange juice and next 4 ingredients; beat at medium speed of an electric mixer until well blended. Gradually add 3/4 cup flour, beating 2 minutes at medium speed. Gradually stir in enough remaining 3 3/4 cups flour to make soft dough.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warn place (85°F), free from draft, about 45 minutes or until doubled in bulk. Punch dough down and divide in half. Roll one portion of dough to a 12 x 18 inch rectangle; brush with 2 tablespoons melted butter. Combine 1/4 cup sugar and orange rind; sprinkle half of mixture over dough. Roll up jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut into 1-inch thick slices. Place slices, cut side down, in greased muffin pans. Repeat procedure with remaining dough, melted butter, and sugar mixture.

Cover and let rise in a warm place, free from draft, 30 minutes or until double in bulk.

Bake at 375°F for 15 minutes or until rolls are golden brown.

Yield: 2 dozen.