Dough:
4 1/2 cups (22.5 oz) unbleached all purpose flour
1/2 cup (3.5 oz) sugar
4 1/2 teaspoons (2 pkgs) instant yeast
2 teaspoons salt
1/2 cup unflavored vegetable shortening
1 1/4 cups warm water
3 eggs
Filling:
1 stick butter, melted
1/2 cup sugar
Zest of one orange
Frosting:
4 ounces cream cheese, softened
1/4 cup frozen orange juice concentrate, thawed
1 cup powdered sugar
Place flour, sugar, yeast, and salt in food processor and pulse to combine. Add shortening and pulse 10 times. Whisk water and eggs in a sprouted liquid measuring cup. Turn processor on and pour eggs and water through the feed tube. Process 30 seconds to knead.
Turn out into a greased bowl, cover, and let rise until double, about 1 hour. Punch down, cover, and refrigerate overnight.
3 hours before baking, remove dough from the fridge. Turn out onto a floured counter and divide in half. Roll out one half at a time into a rectangle. Mix the filling ingredients together and spread evenly on the rectangles. Roll up and cut each into 12 pieces.
Place pieces in greased muffin tinsel. Cover with greased plastic wrap and rise 3 hours.
After 2 1/2 hours of rising, heat oven to 375. Bake rolls 12 to 15 minutes until lightly golden. Cool 5 to 10 minutes then remove to a platter. Whisk frosting ingredients together and spread over warm rolls. Serve.
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