3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
1/2 c. warm water
4 1/4 - 4 3/4 c. sifted all purpose flour
2 eggs

Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually stir in enough remaining flour a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes. Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half and shape as desired. Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes. Bake in moderate oven, 375 degrees for 12 to 15 minutes or until golden brown. Makes about 30 rolls, exact number depending on shape and size.

VARIATIONS: Plain rolls (less rich) : Reduce sugar to 1/4 cup and shortening to 1/3 cup in recipe for Rich Hot Rolls.

CINNAMON ROLLS: Divide risen dough for Rich Hot Rolls in half. Roll each half into a 16"x8" rectangle. Combine 1 cup sugar, 1/2 cup melted butter and 1 tablespoon cinnamon. Spread half of mixture on each rectangle. Scatter 1/3 cup raisins over each rectangle if desired. Roll lengthwise as for jelly roll and seal edges. Cut in 1" slices. Place, cut side down, in 2 well greased 9"x9"x2" pans. Cover and let rise until doubled, 30 to 40 minutes. Bake at 375 degrees for 20 to 25 minutes. Remove to wire racks. Makes 32 rolls.

NOTE: Frost rolls with confectioners' sugar frosting if desired.

These are the rolls used for the orange rolls. The filling and frosting follow.