Orange Rolls

Directions

1. 1
   Now:
2. 2
   In a large bowl, combine the yeast, 1 pinch of the sugar, and 1/2 cup of the warm water.
3. 3
   Allow the mixture to sit until bubbles form, about 10 minutes.
4. 4
   Add the remaining 1/2 cup sugar, the butter, and eggs, and mix well.
5. 5
   Alternately stir in small amounts of the flour and the remaining 3/4 warm cup water, mixing well after each addition.
6. 6
   Mix in the salt.
7. 7
   (This dough is very soft and can be stirred with a wooden spoon.)
8. 8
   Cover the bowl with a clean dish towel, and let the dough sit in a warm, draft-free location until it has doubled in volume, about 1 hour.
9. 9
   Punch down the dough.
10. 10
    Cover tightly, and refrigerate for up to 3 days.
11. 11
    Later:
12. 12
    Generously grease the muffin tins (for 30 rolls), and set aside.
13. 13
    In a small bowl, combine the orange zest, butter, and sugar, and mix them into a paste.
14. 14
    Place one-half of the dough on a well-floured surface.
15. 15
    Roll it into a large rectangle, as thin as possible, about 1/8- to 1/4 inch thick.
16. 16
    Spread the rectangle with one-half of the orange butter mixture.
17. 17
    Starting with a long edge, roll the rectangle into a tight cylinder, pinching the seam with your fingers to seal it.
18. 18
    Cut the resulting cylinder into 1-inch slices, and place them in the prepared muffin tins, cut side up.
19. 19
    Repeat with the remaining dough.
20. 20
    (If you want to freeze the dough at this point, see the TIP below.)
21. 21
    Cover the muffin tins with clean dish towels, and let the rolls sit in a warm, draft-free location until they have doubled in size, about 1 hour.
22. 22
    Preheat the oven to 400F.
23. 23
    Bake the rolls for 10 minutes, or until golden brown.