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