Melt
½ cup butter
Set aside to cool.

Gently combine the following
2 cups warm milk
2 tablespoons yeast
1 cup sugar

Let stand until bubbly. (about 10 minutes)

In a separate bowl, beat
3 eggs

Then add the cooled butter.

Add egg/butter to the yeast mixture along with
3 cups flour
Mix until combined.

Add
1 teaspoon salt
2-3 cups flour
to make a soft dough. The less flour you use, the more tender your rolls will be.

Knead dough for several minutes until smooth and stretchy, but not so sticky that it sticks to your fingers.

Drizzle into large mixing bowl:
1 teaspoon oil
Then wipe all the way around, from top to bottom.
Put dough into oiled bowl, and turn it over so that the oil coats all of it.

Loosely cover the bowl with a clean (lint-free) towel, and let it rise until double. (about 1 hour)
Punch down the dough and turn it out onto a clean surface. (I spray the surface with a non-stick cooking spray to keep the dough from sticking)

Punch down the dough, and dump it out onto a clean surface. (I spray my counter with a little cooking spray to prevent sticking)
Divide into 3 equal balls Cover them with a clean towel, and let them rest for 10 minutes.

While the dough is resting, wash and dry 3 -5 fresh oranges (depending upon size and juiciness), and zest the skin.

In a medium-size mixing bowl, combine
1 ½ cups butter (very soft, but NOT melted)
1 ½ cups granulated sugar
6 tablespoons fresh orange zest
Mix thoroughly, and set aside for a few minutes.

Working with one ball at a time, roll the dough into a large rectangle (approximately 15 x 10 inches), and …

… top with one-third of the orange butter.

Spread the filling all the way to the edges on 3 sides of the dough, leaving 1 inch bare on one of the long sides.
Start rolling from the opposite long side.

Pinch the end shut, and turn it over so the seam is on the bottom of the roll.

Use a long piece (18 inches) of thread or fish line. Slide it under the spiral about 1 inch from the end. Lift both ends of the thread up to the top of the roll, and cross them to opposite sides, pulling tightly. The thread will smoothly slice through the dough and make a perfect roll.

Place the rolls on a 13 x 9 inch baking sheet which has been greased or lined with parchment or silicone mats.

Repeat the process for all three balls of dough.

Cover with a towel, and let rise until double in size. (about 1 hour)

When they’ve doubled, preheat oven to 350 degrees F, and bake for 15-20 minutes.

When they’re the perfect shade of golden-brown, remove from oven, and let rest in the pan for 10 minutes.
While they cool, make the orange glaze.

Squeeze enough fresh oranges to get
1 cup juice

In a medium mixing bowl, combine
4 cups powdered sugar
1 cup fresh squeezed orange juice
3 tablespoons melted butter
Whisk until smooth.
This is a GLAZE, and it should be thin enough to drizzle. If it’s too thick, add a little more juice or some milk.

Remove the rolls from the pan, and place on a wire rack with a sheet of parchment underneath it.

Now drizzle that glaze.

Make sure that some of it runs down the sides.

Since the rolls are still warm, some of the glaze will soak in and look transparent. YUM!

Let them cool so that the glaze sets, or eat them warm.

I highly recommend having some both ways.