Sacred Holy Orange Rolls

Sacred Holy Orange Rolls:

From a well-used notecard

2 Cups milk

1/2 cups shortening (yikes! It was good with butter)

1/4 cup sugar

4 tablespoons yeast

1/4 cup lukewarm water

1/4 tsp sugar

3 beaten eggs

2 teaspoons salt

5 3/4 cups flour

 1 grated orange rind

1/2 cup sugar

1/2 cup butter

 1/4 cup melted butter for the tops

 Here's the instructions as they're written in my mom's handwriting:

"Melt shortening, sugar and milk (scalded)-- cool, soak yeast in water and sugar-- combine milk yeast eggs in big bowl-- stir in salt and 4 cups flour. Beat until smooth and glossy. Add rest of flour, mix well. Cover and let double [about 45 minutes] (quite sticky)-- punch down-- roll out to 1/3 inch rectangle (let the rectangle rest if it won't roll out again)."

 Combine the orange rind, 1/2 cup sugar and butter. Spread orange rind mixture on rectangle.

Roll the rectangle up. Cut rolled dough into 3/4 inch slices, and twist them into knots or blobs or bows. Place them in greased muffin tins or on a greased sheet, and let them rise for half an hour. Drizzle melted butter over the top. Bake at 375 for about 25 minutes.