Orange Rolls

2 pkgs dry yeast (about 2 TBS)

1/4 Cup warm water
3 eggs, well beaten
4 ½ Cups flour
1 Cup warm water
½ Cup shortening
½ Cup sugar
2 tsp salt
Butter

Soften yeast in 1/4 Cup warm water.  Let stand 10 minutes.  Combine dissolved yeast, eggs, 2 ½ Cups flour, 1 Cup warm water, shortening, sugar, and salt in a large bowl.  Beat until smooth. Add remaining flour to make a soft dough.  Cover.  Let rise until double in bulk.  Punch down and refrigerate overnight. (You can skip this step if you need to.) Three hours before baking, roll out as desired.  Divide dough in half.  Roll each half into a ½” thick rectangle.  Spread with a mixture of 1/3 cups butter, at room temperature, ½ cup sugar and the rind of orange grated.  Roll up jelly-roll style.  Cut in 1" slices.  Place in greased muffin tins, cut side down.  Cover.  Let rise 3 hours.  Bake in 400 degree oven for 12 to 15 minutes.  Yield 2 ½ dozen rolls.  Frost with powdered sugar icing while hot.