1 c. water
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
1 1/2 tsp. salt
1 c. warm water
2 pkgs. dry yeast
2 eggs, slightly beaten
6 c. plain flour

Boil 1 cup water in saucepan and set off stove. Add butter and shortening and stir until melted. Add sugar and salt. Cool to lukewarm.

In a large bowl put 1 cup warm water and add yeast and stir to dissolve. Add butter-shortening mixture and eggs to yeast mixture. Add flour to make thick dough and mix thoroughly. Cover and let stand 2 hours. (You may refrigerate 1/2 of this recipe for rolls later.) It will only take 1/2 of this recipe for the orange rolls.

1/2 roll dough
6-8 tbsp. butter, softened
1/2 c. sugar
1 1/2 tsp. orange rind
2 c. powdered sugar
3-4 tbsp. orange juice

Divide roll dough into sections. Roll each portion on lightly floured board into a 12x8 rectangle. Stir together the softened butter, sugar and orange rind. Spread some of this mixture over each rectangle. Roll up each rectangle like a jelly roll. Cut into 1-inch slices.

Place rolls in cupcake papers in muffin pans or a greased square baking pan. Let roll rise about 1 1/2 hours. Bake at 375 degrees for 15 minutes or until lightly brown. Combine powdered sugar and orange juice and drizzle over warm rolls to glaze.