Ingredients
2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/2 cup shortening2 large eggs1/3 cup sugar1/4 cup orange juice2 tablespoons grated orange zest1 teaspoon salt5 to 5-1/2 cups all-purpose flourGLAZE:2 cups confectioners’ sugar1/4 cup water1 tablespoon orange marmalade1/2 teaspoon butter, softened
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.
