Grandma's Orange Rolls

INGREDIENTS 
1 package (1/4 ounce) active dry yeast 
1/4 cup warm water (110° to 115°) 
1 cup warm 2% milk (110° to 115°) 
1/4 cup shortening 
1/4 cup sugar 
1 teaspoon salt 
1 egg, lightly beaten 
3-1/2 to 3-3/4 cups all-purpose flour 

FILLING: 
1 cup sugar 
1/2 cup butter, softened 
2 tablespoons grated orange peel 

GLAZE: 
1 cup confectioners' sugar 
4 teaspoons butter, softened 
1/2 teaspoon lemon extract 
4 to 5 teaspoons 2% milk

DIRECTIONS
In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the reserved filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls.
Place in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioner's sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Yield: 2-1/2 dozen.

-Starla Davis