Orange Rolls
1 cup milk--heat in pan to almost boiling (stir frequently). When cool enough for yeast (lukewarm), add 1/2 cup sugar, 3 eggs, 2 pkg active dry yeast, 3 tbsp shortening (I actually use butter) and beat. Let rise 1 hour. Add 3 + cups flour (just have the flour come above the measuring cup a tad with each scoop), 1 tsp. salt and stir with wooden spoon. Let rise until real light--about 2 hours.
Flour counter space well. Take 1/2 of dough and roll thin. Spread with filling (see below). Roll as a jellyroll (or cinnamon roll). Cut into 1 inch slices (I'm never precise about this). Put into greased muffin tins. Let rise 1 1/2 to 2 hours. Heat oven to 375 degrees F and bake for 8 minutes (just prior to baking, I put a dot of the leftover filling on top of each roll). Remove from oven. If desired, brush with butter (I don't). They are delicious when hot.
Filling
Mix 1/2 cup sugar, 6 tbsp room temp. butter, grated rind of large orange (I usually double my filling, and with the extra, I put a dab of it on top of each roll right before I bake it).
