Orange Rolls

1 cup shortening
1 cup boiling water
2 tsp. salt
3/4 cup sugar
4 eggs
1 cup cold water
7 1/2 to 8 cups flour
3 pkg instant yeast (6 3/4 tsp) dissolved in 1/2 cup warm water

Dissolve yeast in warm water and allow to activate until almost double in size. Set aside. Pour boiling water over shortening, sugar, and salt. Stir until shortening is melted and add cold water, eggs, and dissolved yeast mixture. Mix. Stir in flour and mix well until dough is soft and pliable. Store in refrigerator overnight. This is a must. Doing so makes for very light and fluffy rolls.

Filling
1 cup softened butter
1 cup sugar
Grated orange peel and juice from 2 oranges.

Cream the butter and sugar with a fork. Add grated orange peel and squeeze all of the juice from the oranges over the mixture. Stir until well combined.

Punch down the dough and roll out in desired shape, then spread your filling on and roll up. {I've done them Butterhorn style before and got about 70 rolls. I've also done them Cinnamon roll style on large cookie sheets and got 32 rolls.} Place on greased cookie sheets and allow to raise for 3 hours.

Bake at 400 degrees for 10-12 minutes. Cover with glaze and ENJOY!

Glaze
3/4 cup sugar
2Tbsp frozen Orange Juice Concentrate
1/2 cup sour cream
1/4 cup butter
Grated orange peel from 1 orange

Put all ingredients into a saucepan and boil for 3 minutes. Brush liberally onto each roll and enjoy!