2 Tablespoons Dry Yeast
1/2 cup warm Water
2 Tablespoons Sugar
1 3/4 cups Water
Juice from one Orange* (about 1/4 cup)
4 beaten Eggs
1/2 cup Sugar or Honey
1/2 cup unsalted Butter, melted
2 teaspoons Salt
6 - 8 cups Flour
1/2 cup unsalted Butter, really soft or even melted is fine
In a large bowl, gently combine the yeast and water, then sprinkle with the 2 tablespoons of sugar. Let stand for 10 minutes (should be frothy).
To the yeast mixture, add the remaining ingredients with the exception of the flour and stir with a wooden spoon until combined. Add the flour, a couple cups at a time, until the dough is sticky but manageable. Then knead the dough for about 10 minutes or so. I usually do this in the bowl, but if you prefer, you can turn the dough out onto a floured surface. With the dough in a mixing bowl, cover the dough with a greased sheet of Seran Wrap and a towl. Let rise in a warm place for 1 hour (should double in size).
Line 2 cookie sheets with parchment paper. Punch dough, then knead for about a minute. Divide the dough in two. At this point you have a few options of how you can shape the rolls.
The easiest way (which is what I did in the photo) is to roll each half on a floured surface into a rectangle about 1/4" - 1/2" thickness, spread each rectangle with 2 tablespoons butter, cut into 12 - 16 equal rectangles, fold each tiny rectangle in half, then in half again. Place on prepared cookie sheets either touching or about 1" apart.
For a croissant look, roll each half on a floured surface into a circle about 1/4" - 1/2" thickness, spread each circle dough with 2 tablespoons butter, then roll, starting with the larger side and place on the prepared cookie sheets about 1" apart.
For rounds, roll out each half on a floured surface to 1/4" - 1/2" thickness, then use a floured cup or biscuit cutter to cut circles. Place a bit of butter on one circle, then top with another and place on prepared cookie sheets either touching or about 1" apart.
Cover and let rise again for about 30 - 40 minutes.
Preheat the oven to 375F. Brush the tops of the rolls with the remaining 1/4 cup butter. Bake for 15 - 20 minutes.
*Originally, this recipe was for Orange Rolls and included the zest from the orange. I omitted it because I didn't really like the flavor.