Cool scalded lukewarm milk. Add flour, salt, sugar and orange peel to large bowl. Cut in margarine with pastry blender or two knives, until mixture looks like meal. Dissolve yeast in very warm water. Add to flour mixture along with egg yolks and cooled milk; beat well. Chill in refrigerator overnight. (This is a must!)
Grease well about 24 or more medium muffin cups. Roll 1/2 chilled dough into rectangle, 14x7 inches. Brush with 1/2 of filling. Beginning at wide side, roll as for jelly roll.
Cut roll into one inch slices using a twelve inch pieces of string. Slide string until roll, hold one end with each hand and cross ends. Pull string tight to cut through with each hand, and cross ends. Pull string tight to cut through roll. Place in muffin cups. Roll and cut other half of dough same way.
Cover; let rise in warm place. Dough will not double in bulk, but will rise slightly and look light. Bake 20-25 minutes at 375 degrees F until golden brown. Remove from pans while hot and frost with glaze.
By Robin from Washington, IA
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Cream shortening, sugar and salt. Add milk and mix. Add yeast mixture, eggs, orange juice, orange rind and flour. Mix. Cover and let rise.
Mix together sugar, orange juice and butter. bring to a boil and boil for 3 minutes. Remove from heat and pour into 9x13 inch pan. Mix up biscuit mix or combine flour, salt and baking powder.
Dissolve yeast in warm water. Scald milk, cool to lukewarm; add sugar, salt, eggs, butter and half of the flour to yeast mixture. Stir until smooth. Add enough flour to make a soft dough.