Step 1

In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bite. Remove from the heat and let cool for 10 minutes.

Step 2

Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.

Step 3

Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size.

Step 4

Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest.

Step 5

Fold one long edge of the dough over about 1/3 of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide.

Step 6

Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet.

Step 7

Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.

Step 8

Bake at 400°F for 8-10 minutes or until lightly browned on top.

Step 9

Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving.