Combine 1 cup of warm water with 2 teaspoons of instant yeast and let it sit until foamy, about 5-10 minutes.

Stir in ¼ cup of melted unsalted butter, ½ cup of whole milk, 1 egg, 1 egg yolk, ¼ cup of granulated sugar, zest from 2 oranges, and 1 teaspoon of salt.

Gradually add 4 to 4.5 cups of all-purpose flour until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Shape into a ball and place in a greased bowl, cover with a kitchen towel, and refrigerate for 8 to 24 hours.

Melt ¼ cup of unsalted butter and mix with ¼ cup of granulated sugar, 2 tablespoons of fresh orange juice, and zest of 1 orange.

Dust the work surface with flour and roll the dough into a 12x18 inch rectangle.

Spread the orange filling evenly and slice into strips, rolling each strip tightly.

Place the rolled orange rolls in a greased muffin pan and cover with a towel, allowing to rise for 30-45 minutes.

Preheat oven to 350°F while the rolls rise.

Bake for 15-20 minutes until golden brown, then cool slightly on a wire rack.

Mix 1 cup of powdered sugar with 2 tablespoons of fresh orange juice and drizzle over the warm rolls.