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1
Oil large bowl and set aside.
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2
Pour warm water into another large bowl.
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3
Sprinkle with yeast and stir to dissolve.
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4
Blend in milk, shortening, sugar and salt.
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5
Add 3 cups flour and beat until smooth.
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6
Add enough remaining flour to form a workable dough.
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7
Turn dough onto a lighlty floured surface and knead until smooth and elastic, about 5 minutes.
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8
Transfer dough into oiled bowl, turning to coat all sides.
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9
Cover with a damp towel and let stand in a warm draft free place until doubled, about an hour.
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10
Grease two large baking sheets.
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11
Punch down dough.
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12
Turn onto lightly floured surface and roll out into a 12x18 rectangle.
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13
Spread with butter.
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14
Sprinkle evenly with brown sugar, nuts, raisins and cinnamon.
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15
Starting with a long side, roll up jelly roll style.
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16
Cut into slices slightly over 1 inch thick.
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17
Arrange on prepared baking sheets, tucking ends of dough under.
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18
Let stand in a warm draft free area until doubled in volume, about 40 minutes.
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19
Preheat oven to 350F (180C).
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20
and bake rolls until golden, about 25 to 30 minutes.
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21
Prepare icing while rolls are baking.
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22
Combine all ingredients in a small bowl and beat until smooth, using only enough orange juice to thin for spreading or drizzling.
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23
Spread or drizzle while rolls are still hot.
