Lorri's Orange Rolls

Rolls:
2 tbsp dry yeast
2 cups warm water (110-115 degrees F.)
1/3 cup sugar
1/3 cup shortening (butter, margarine, or vegetable shortening)
2 ½ tsp salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg

Filling
¼ cup softened butter or margarine
½ cup sugar
1 tbsp orange juice concentrate
½ tsp orange extract or 1 tsp orange zest

Orange Glaze
1 ½ cups powdered sugar
3 tbsp orange juice
¼ tsp orange extract
½ tsp orange zest

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough in to a ball. Scrape bowl clean and grease it with shortening. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk.

Use last of the flour as needed on the board for rolling and shaping the dough. Don’t use it all unless you need it. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it.

Punch down dough and divide in half. Roll each half into large rectangle (about 9*13, ¼” thick). Spread each rectangle with half of the softened butter. Combine remaining ingredients and spread over buttered dough. Starting with the long side, roll up jelly-roll style. Seal edges well, then cut with a sharp knife (I like a pizza cutter) into 1” slices. Twist and stretch each slice, then place on well-greased baking sheet. Let rise away from draft until double in bulk (about 1 hour). Bake 350 about 20 minutes or until nicely browned. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with Orange Glaze.

Note: The entire mixing process may be done by hand. It takes thorough beating and kneading to develop the gluten in the dough. Soft dough makes lighter, more tender rolls. Any soft dough can be managed more easily if it is refrigerated overnight before rolling and shaping. Always add flour gradually, and keep dough as soft as you can handle it.