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1
In a large bowl, dissolve yeast in warm water. Add milk, 1/4 cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be runny. Let rise in a warm place for about 1 hour.
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2
Stir in the remaining 1/4 cup of sugar and shortening. Add remaining 1 1/2 cups of flour. Dough will still be wet-this is ok, don't be tempted to add any more flour! Let rise until double, about 1 hour.
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3
Meanwhile, in a medium bowl, cream butter for icing. Add orange zest, juice and powdered sugar and beat until well incorporated.
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4
After the second rise, dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with 1/3 of the icing. Roll up into a log from the long side. Cut each roll into 9 sections (about 2 inches each). Place cut rolls into a greased 9x13-inch pan (see note below). Let rise until doubled.
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5
Preheat oven to 350u00b0F.
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6
After the final rise, bake rolls for 20-25 minutes or until golden brown. Allow to cool slightly before frosting with the remaining icing. If freezing, allow to cool completely before cutting apart and placing in zip-top bags; you can fit about 9 rolls in a gallon-sized zip-top bag.
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7
To reheat, remove individual rolls from the freezer and reheat in the microwave for about 30-45 seconds per roll (length of time in the microwave will vary based on the strength of your microwave and the size of the roll).
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8
Note: While I was (barely) able to fit all of my rolls into a 9x13-inch pan, it was a tight fit and they took significantly longer to bake. If your pan seems to be getting full, I would suggest baking these in 2 slightly smaller pans or an 11x14-inch pan.
