1 1/4 c. milk, scalded
1/2 c. shortening
1/3 c. sugar
1 1/4 tsp. salt
1 cake fresh yeast or 1 pkg. active dry yeast
2 well-beaten eggs
1/4 c. orange juice
2 tbsp. grated orange peel
5 c. flour

Combine milk, shortening, sugar and salt. Allow to cool until lukewarm. Dissolve yeast in the milk mixture and set aside for 5 minutes to allow yeast to foam.

Add eggs, orange juice and orange peel; beat thoroughly. Add flour mix to soft dough. Cover. Let stand for 10 minutes in a warm place.

Knead on a lightly floured surface for 8-10 minutes or until dough is smooth and elastic. Form dough into a ball and place in greased bowl, turning to grease dough.

Cover bowl and let rise in a warm place until doubled in size, about 2 hours (or however long it takes). Punch down.

Roll dough 1/2-inch thick and cut in 10-inch strips 1/2-inch wide. Start with one end and roll dough around it.

Arrange on baking sheet; cover lightly. Let rise again until fully double.

Bake in a preheated 400°F for 15 minutes. Spread with orange frosting.

ORANGE TOPPING:

Blend 2 tablespoons orange juice, 1 teaspoon grated orange peel and 1 cup confectioners' sugar.