2 packages active dry yeast
1 c warm water to dissolve
2 tbsp shortening, melted
2-1/2 to 3-1/2 c all-purpose flour
3 tbsp sugar
3/4 tsp salt
Add shortening to dissolved yeast, egg, 2-1/2 c flour, sugar and salt. Mix for about 3 minutes, and then begin adding the remaining flour (about 1/2 cup at a time) until dough clings together and sides of bowl are clean. Knead for 5 minutes, place in a greased bowl, cover and let rise until doubled (about 1 hour). Punch down and roll into a 9X14 rectangle.
Spread filling (1/4 c softened butter blended with 2 tbsp sugar and 2 tbsp grated orange rind) over dough and roll tightly. Cut into 18 1/2" slices and place 9 rolls into each of 2 nine inch round cake pans. Cover and let rise again.
Bake at 400 F for 30 minutes, remove from pans immediately and then drizzle the icing over warm rolls.
For icing, warm 1/4 c butter, 1/2 c sugar, 1/4 c sour cream and 1 tbsp orange juice over medium heat stirring constantly until sugar is dissolved.