Make a yeast cake with warm water, yeast and 1 ½ T. sugar in a small bowl. Set aside. In a small sauce pan scald milk with ½ c. sugar and ¾ c. shortening. Pour into large bowl and cool completely, and then add beaten eggs, flour (stir well after each cup), salt, and yeast mixture. Stir together well. Dough does not need kneading, and should be a little sticky (do not add too much flour). Cover and chill 4-5 hours in fridge or overnight. Mix orange filling ingredients together. Roll out half of the dough into a rectangle, spread half of the filling over dough, roll up jelly roll style and cut in one inch thick pieces (should cut 12 rolls). Repeat process again for other half of dough. Grease pans and place in choice of cupcake pan, 9X13 pan or sheet cake pan. (I make the cupcake ones for dinner, but we love the 9X13 pan for snacking or for breakfast). Let raise about 30 minutes or double in size. Bake 350°F for 15-17 minutes -they should be golden brown. Take rolls out of cupcake tin and cool on baking rack. Mix up a frosting glaze -can add a little orange peel or juice to the frosting. Drizzle frosting over the tops of the rolls. Note: I don't really like this recipe to make regular dinner rolls from, but for orange rolls I love it!