Title: Orange rolls
 Categories: Breads
      Yield: 4 Servings
 
      1 oz Yeast cakes
  1 1/3 c  Warm water (105-115 F)
    1/4 c  Sugar
    1/4 c  Melted solid vegetable
           -shortening
      1    Egg, room temperatue
      1 ts Salt
  3 1/4 c  All-purpose flour
           Filling:
      1 c  (2 sticks) margarine, room
           -temperature
      1 c  Sugar
      1 tb Grated orange peel
 
  Makes 4 dozen
  
  Dough:
  
  For dough:  Crumble yeast into large bowl.  Stir in water an dsugar.
  Let stand until foamy, about 10 minutes.
  
  Stir shortening, egg and salt into yeast mixture.  Add flour 1/4 cup
  at a time, stirring until mixture is smooth. Grease bowl. Add dough,
  turning to coat entire surgace. Cover and let rise in warm draft-free
  area until doubled in volume, about 1 1/2 hours.
  
  For filling:  Beat margarine and sugar to blend well. Stir in orange
  peel.
  
  To assemble:  Roll dough out on generously floured surface to
  thickness of 3/16 inch.  Spread filling evenly over dough. Roll dough
  up into cylinder, as for jelly roll. Cut into 1 1/2 inch-thick
  slices. Set each slice in paper muffin liner. Arrange on baking
  sheet. Cover with towel and let rise in warm draft-free area 30
  minutes.
  
  Preheat oven to 400 F.  Bake rolls until lightly browned on top,
  about 12 minutes.