2 yeast cakes
1 c. scalded milk
2 tbsp. orange peel
5 - 5 1/2 c. flour
1 tsp. salt
2 beaten eggs
1/4 c. orange juice
1/3 c. warm water
1/2 c. shortening
1/3 c. sugar

Soften yeast in warm water. Combine milk, sugar, shortening, salt and cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and mix well. Add all other ingredients to make soft dough. Cover and let stand 10 minutes. Knead dough 10 minutes until smooth and elastic. Place in greased bowl, cover and let raise to double in bulk.

Punch down and let rest 10 minutes. Roll dough into 18"x10" rectangle by 1/2" thick. Cut strips 10" long and 3/4" wide. Roll each strip lightly under fingers and loosely tie into a knot.

Arrange on greased baking sheets and tuck ends under. Cover and let rise until almost double in bulk, about 1 hour. Bake at 400 degrees for 12 to 15 minutes or until done. Cool on a rack. If glazing, put on glaze while warm.

ORANGE GLAZE:

1 tsp. grated orange peel
2 tbsp. orange juice
1 c. powdered sugar, sifted

Blend orange peel, orange juice and powdered sugar. Brush on rolls. Makes 24 to 30 rolls.