In a large bowl, combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the 2 tablespoons granulated sugar, shortening, and salt just until warm (120 degree F to 130 degree F) and shortening almost melts.

Add milk mixture to flour mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total).

Shape dough into a ball. Place the ball in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until the dough is doubled in size (about 1 hour).

Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9x1-1/2-inch round baking pans. In a small bowl, mix the 1 cup granulated sugar, the butter, and the orange peel.

Roll each portion of dough into a 12x8-inch rectangle. Spread half of the filling mixture over each. Starting from a long side, roll up into a spiral. Seal seam. Slice each roll into twelve 1-inch pieces. Place in prepared pans. Cover and let rise in a warm place until nearly doubled (about 30 minutes).

Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Cool on a wire rack for 2 minutes; remove from pans.

If you like, drizzle Powdered Sugar Icing over the rolls. Makes 24.

In a bowl, mix 2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and enough orange juice or milk (2 to 3 tablespoons) to make icing of drizzling consistency.

Prepare and shape rolls as directed. Cover with plastic wrap and then foil. Refrigerate for 2 to 24 hours. Let stand at room temperature for 20 minutes. Bake in a 375 degree F oven about 20 minutes or until golden. Cool on wire rack for 2 minutes. Remove from pans. Serve as directed.