2 packages active dry yeast (4 1/2 teaspoons)
1/4 cup warm water (110-115°F)
1 cup warm milk (110-115°F)
1/2 cup shortening
2 eggs
1/3 cup sugar
1/4 cup orange juice
1 teaspoon salt
5-5 1/2 cups flour
Glaze
2 cups powdered sugar
1/4 cup water
1 tablespoon orange marmalade
1/2 teaspoon softened butter

Dissolve yeast in water. Add milk, shortening, eggs, sugar, juice, salt and 3 cups flour. Beat till smooth. Stir in enough remaining flour to form soft dough. Turn out onto lightly floured surface and knead 6-8 minutes till smooth and elastic. Place in greased bowl, turning to coat top. Cover and let rise in warm place 1 hour till doubled. Grease baking sheets. Punch dough down and turn out onto lightly floured surface. Divide dough into 13 pieces. Shape 12 pieces into 12 inch long ropes. Fold each in half and twist top half of open end twice to form ears. Place 2 inches apart on prepared sheets. Shape remaining dough into 12 balls. Place one ball on loop end of each twist to make the tail. Press into dough to make stick. Cover and let rise 30 minutes till doubled. Heat oven to 375°F. Bake 12-15 minutes till golden brown. Cool on racks. Combine glaze ingredients till well mixed and spread over rolls.