1/3 c. sugar
1/4 c. cooking or salad oil
1/3 c. orange juice
1 tsp. prepared mustard
2 c. pancake mix
1/4 c. cooking or salad oil
1 egg, slightly beaten
1/2 c. milk
3-4 frankfurters

Combine sugar, 1/4 cup oil, orange juice, and mustard in a saucepan. Bring mixture to boiling; simmer 2 minutes. Spoon about 1 tablespoon into the bottom of each of 12 greased muffin pan wells.

In a bowl combine the pancake mix with 1/4 cup oil, egg, and milk. Mix only until blended and gently form dough into a ball. Turn onto a lightly floured surface; knead gently with fingertips 10-15 times.

Roll dough into a 16 x 9 inch rectangle 1/4 inch thick. Place frankfurters end to end on longer side and roll up as for a jelly roll; press edge to seal.

Cut into 12 slices. Place one slice, cut side down, over orange mixture in each muffin pan well. Bake at 450 degrees for about 20 minutes. Invert muffin pan on a wire rack; allow to stand a few minutes before lifting off pan. Serve warm. 1 dozen rolls.