1 large orange (zested and juiced 4 tbsps)
4 1/2 tsps. active dry yeast
1 cup warm milk
1/4 cup warm water
1/3 cup granulated sugar
2 tsps. salt
1/8 cup vegetable shortening
3 1/4 cups unbleached all purpose flour
2 cups confectioners sugar
4 tbsps. unsalted butter melted
1 tsp. vanilla extract
Canola oil spray
Mini Muffin Tin
Approximately 60 mini rolls
Step 1: In a small bowl combine a pinch of sugar and water and sprinkle yeast over the top. Let stand for about 10 minutes until foamy.
Step 2: Next add to a mixer with the dough hook attachment. Add to shortening, sugar, milk, eggs, zest and juice. Mix until combined.
Step 3: Slowly mix in the flour until ingredients begin to come together. Let double in bulk approximately 1 hour. Preheat your oven to 350 degrees.
Step 4: In a separate bowl mix the butter, vanilla and confectioners sugar with a whisk, until you achieve a smooth consistency.
Step 5: Spray each mini muffin vessel generously with canola spray and then us a small ice cream scoop to place even amounts of the dough in each portion (filling 2/3 to 3/4 full). Then take a teaspoon and drizzle the icing (1 tsp. at a time) over each muffin.
Step 6: Place in oven and bake for 13-16 minutes depending the on your oven. Remove onto a cooling rack, serve and enjoy!