3 c. sifted flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. water
1/4 c. sugar
1/4 c. Crisco
1 tsp. salt
1 egg
1 tsp. orange peel or 1 tsp. orange extract

In a bowl mix 1 3/4 cup flour and yeast. In saucepan heat together the milk, water, sugar, shortening, and salt. Heat until warm and shortening melts. Add flour and the egg and orange peel or extract. Beat at low speed with electric mixer for 1/2 minutes, scraping the sides of the bowl constantly. Beat 3 minutes at high speed, then by hand stir in the remaining flour and mix well. Place the dough in a greased bowl and refrigerate 2 hours.

Divide dough in half, roll in 9 inch circle. Cut each circle into 12 pie wedges, then at the wide end of wedge, roll it up. Place on a greased sheet and let double, about 1 1/4 hours. Bake at 375 degrees for 10 to 12 minutes. While still warm spread on orange glaze.

ORANGE GLAZE: 1/2 cup confectioners' sugar and enough orange juice to make glaze. Spread over rolls. Makes 24 rolls.