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1
Boil 1/2 cup of water in a saucepan. Remove from the stove and add the butter and shortening and stir until melted. Add the sugar and salt. Cool to lukewarm.
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2
In a large bowl, put in the 1/2 cup of warm water and sprinkle the yeast over it. Stir to dissolve. Add the butter / sugar mixture and eggs to the dissolved yeast. Add 3 cups flour or enough to make a thick dough and mix thoroughly. Cover and put in the refrigerator overnite.
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3
About 2 to 2 1/2 hours before serving the rolls, turn the dough out onto a floured workspace, divide in half and roll each portion into a 12- x 8-inch rectangle.
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4
Spread the orange filling (recipe below) on the dough, dividing the filling between the 2 rectangles. Roll up each rectangle like a jelly roll and slice into 18 equal slices.
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5
Place the rolls in cupcake paper in muffin pans (which helps to hold the glaze when served) or use 3 greased 8- or 9-inch square baking pans. Let rolls rise for 1 1/2 hours.
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6
Preheat your oven to 375u00b0 F. Bake the rolls for 15 minutes or until lightly browned.
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7
Drizzle glaze over warm rolls and serve.
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8
Note: Reserve a few for yourself in case they get completely eaten up by everyone before you sit down.
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9
Stir together the softened butter, granulated sugar, and orange zest. Spread on the rolled-out dough rectangles.
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10
Mix together the confectioners sugar and orange juice. Drizzle over warm rolls fresh from the oven.
