1-First Steps: Mixing and Kneading: In a bowl, combine 3 cups all-purpose flour, ¼ cup granulated sugar, 2 ¼ teaspoons instant dry yeast, and a pinch of salt to taste. Then, melt ½ cup unsalted butter and warm ½ cup buttermilk to a warm temperature suitable for yeast, and add this mixture along with 2 large eggs, lightly whisked, to the dry-provided ingredients. Knead the dough using a dough hook on low speed for 5 to 7 minutes until it is mostly together but slightly wet, adjusting with additional flour or buttermilk if needed.

2-First Steps: Mixing and Kneading: Let the dough rise in a greased bowl, covered, in a warm, draft-free place for about 2 to 2 ½ hours or until doubled in size. After rising, punch down the dough and roll it out on a floured surface into a 26-by-13-inch rectangle. For external inspiration on yeast handling, check out this resource on baking with yeast guide.

3-Shaping and Baking: Spread 6 tablespoons very soft unsalted butter evenly over the dough, leaving a half-inch margin, then spread about 1 cup orange marmalade thinly over it and sprinkle ½ cup packed light brown sugar evenly, pressing it down gently. Starting at the long edge, roll the dough tightly into a log with the seam down, make 20 evenly spaced hash marks, and slice into 20 rolls using unwaxed dental floss.

4-Shaping and Baking: Place the rolls in a 9-by-13-inch pan lined with foil and sprayed with cooking spray, arranged in 5 rows of 4, cover with plastic wrap and let rise for about 1 hour or until nearly doubled. Bake in a 375°F oven for about 15 minutes or until lightly golden and cooked through. While the rolls bake, prepare the glaze by whisking together ¼ cup orange juice, ½ teaspoon vanilla extract, 2 cups confectioners’ sugar, a pinch of salt (optional), and gradually adding about 3 tablespoons milk or cream for consistency, then stir in 2 teaspoons of the 3 teaspoons orange zest.