FILLING:

1 cup (2 sticks) butter
1 cup sugar
2 tbsp. freshly grated orange peel
1/2 cup white Karo corn syrup

Make ahead and set aside.

ROLLS:

2 pkg. yeast (or equivalent)
2 1/2 cups warm water or milk
1/2 cup vegetable shortening
1/2 cup sugar
2 tsp. salt
1/4 tsp. ginger
2 eggs
8 1/2 cups flour (a portion should be bread flour)

Dissolve yeast in liquid. Add shortening, sugar, salt, ginger, eggs and 1/2 the flour. Beat until smooth. Cover and set in warm place 30 minutes. Add remaining flour. Knead until smooth and elastic. Place in greased bowl. Let rise until doubled (1 1/2 to 2 hours).

Divide dough in 2 parts. Let rest 10 minutes. Roll about 12x18-inches, spread filling, roll up, cut and place rolls in pan. Let rise until double, and then add topping.

TOPPING:

1 cup whipping cream
1/2 cup brown sugar
1/2 tsp. vanilla

Whip 1 cup whipping cream. Add sugar and vanilla. Spread topping on raised rolls.

Bake at 375°F for 30 minutes.

Submitted by: Grace Millay Ott