Light Orange Rolls

4 tblsp. yeast
1/4 c. warm water
1 tsp. sugar
1 c. hot water
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
3 eggs
4 1/2 c. sifted flour
1/2 c. sugar
1 orange rind, grated
6 tblsp. melted butter

In bowl, combine the yeast, warm water and the teaspoon sugar. Let stand until dissolved. In a sauce pan, combine hot water, shortening, 1/2 c. sugar and salt. heat until sugar and shortening are dissolved, set aside to cool. Beat eggs well in mixing bowl, and add cooled shortening mixture and yeast mixture. Add flour. With a spoon, beat until smooth. Let rise until double in size, for about ten minutes. Beat down with a spoon, grease top and cover. Place in refrigerator. CHill for at least 8 hours. Divide dough into three parts and roll into 12x4 inch pieces. Combine 1/2 c. sugar, grated orange rind and melted butter. Spread on dough and roll like a jelly roll. Cut each roll into 12 pieces. Pace in greased muffin tins. Let rise three hours. Bake at 325 degrees until golden brown. (Makes 36)

From: Visiting Teaching Card