Orange Glory Rolls

Ingredients
7 ½ to 8 cups flour
½ cup sugar
2 teaspoons salt
2 packages active dry yeast
2 cups warm water
¼ cup shortening
2 eggs
Melted butter
Orange sauce
1 ½ cups sugar
6 tablespoons butter
3 tablespoons grated orange peel
¾ cup orange juice

OVEN 375 MAKES 36 ROLLS

Directions
ROLLS: In large mixer bowl, combine 2 cups of flour, sugar, salt and dry yeast; and water, shortening and eggs. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form stiff dough. Toss on floured surface until no longer sticky. Let rest while preparing Orange Sauce.

Divide dough into 3 portions. Roll out each portion to a 12x10 inch rectangle. Brush with melted butter. Roll up each, starting with 12 inch edge. Cut into 1 inch slices. Place, cut side down, on Orange Sauce in greased muffin cups. Let rise in warm place until light and doubled in size, 45 to 60 minutes. Bake at 375 degrees for 15 to 20 minutes until golden brown. Let stand 30 seconds; invert onto serving plate allowing sauce to glaze rolls.

Orange Sauce: In saucepan, combine all ingredients. Bring to boil over medium heat; simmer for 5 minutes, stirring occasionally. Divide mixture into well-greased muffin cups. Place a scant tablespoon of mixture in each of 36 medium muffin cups.

Tips: For a quick Orange Sauce, heat 2 cups orange marmalade with 6 Tablespoons butter or margarine.
If you don’t have 36 muffin cups, you may refrigerate dough and Orange Sauce up to three days. Reheat sauce before using.
If desired, bake 9 rolls in 8 or 9 inch round layer pan. Use about ½ cup of sauce in the greased pan and bake 20 to 25 minutes.