In a small saucepan, melt butter then add milk. Slowly pour into egg mixture mixing all the time. Add yeast mixture and stir. Add 2 cups flour and mix until dough is smooth. When the fourth cup of flour is added, let the mixer run for about 3-5 minutes. This is when I determine just how much more flour needs to be added. I never add more than 4 1/2 cups of flour. DO NOT ADD MORE THAN 5 CUPS OF FLOUR. Scrape down the sides of the bowl with a dough scraper and form a ball. Cover with plastic wrap and place in the refrigerator overnight or 8 hours.
Combine all ingredients in a medium-size bowl and stir to blend. Set aside.
Butter or grease 24 muffin tins. Make sure to grease sides, bottom, and the top of the muffin tin. Set aside.
Roll dough into a rectangle approximately 12 x 24-inches. Spread the butter and orange mixture on top of the dough leaving a ½-inch border around the sides. Roll dough from the long end. Cut roll into 24 slices and place in prepared muffin pans.
Bake in a preheated 375℉ oven for about 15 minutes or until golden brown. Remove from oven and immediately flip rolls out onto the baking sheet that has been lined with parchment paper. Allow all the orange glaze to drizzle over the rolls. Caution: Rolls and filling are extremely HOT!
Tips for baking with yeast:
Helpful Tips for roll success: