Orange Breakfast Sweet Rolls

Ingredients for the dough:
3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

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Ingredients for filling:
3/4 cup sugar
zest and juice of 1 orange (4 tablespoons juice)
4 T unsalted butter, softened

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Ingredients for orange glaze:
1 cup powdered (confectioners') sugar
4 T unsalted butter, softened

Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour a cup at a time until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Set aside and allow to rise approximately 20 minutes, or until doubled in size.

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Preparing the filling:
After the dough comes together and has risen, on a well-floured surface, roll the dough out to a 15 by 11-inch rectangle. In a mixing bowl add sugar, 2 tablespoons orange juice, and 1/2 the orange zest.

Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle orange sugar evenly over the dough. Starting with the long side, roll up dough tightly ending with the seam side down. Cut 18 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes or until doubled in size.

Bake at 375 degrees F until the tops are golden brown, about 15 to 20 minutes. Remove from oven and brush tops with melted butter and cool on a cooling rack.

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Preparing the glaze:
In a mixing bowl, combine the powdered sugar, 2 tablespoons orange juice, remaining zest, and softened butter. Spread the glaze over the warm rolls.

Makes about 18 rolls