Dissolve yeast in warm water. Not boiling hot water.

Pour warm water over butter, salt and sugar; cool to lukewarm

Add bubbling yeast,

Add 2 ½ cups flour and mix well.

Add beaten eggs and remaining flour. Beat well and cover with a dish towel and let rise to twice the size.

Dough will be sticky. Cover bowl with a towel and let rise about 1 hour. Then punch dough down into bowl and let rest for about 10 min.

If making this the night before, cover with towel or Saran Wrap and place in fridge. If not proceed to rolling out dough and brushing dough with orange butter (see below) and then form rolls.

Let the rolls rise another 45 min to 1 hour.

If you refrigerated your dough....TWO and HALF HOURS before baking, roll out dough, brush with orange butter (see below)  and form into rolls, put on lightly greased pans, cover with dish towels and let rise until doubled in bulk.

Bake 400 15 to 20 minutes. Makes 3 to 4 dozen rolls

Orange Roll Butter

1 recipes of refrigerator rolls

1/3 cup melted butter

½ cup sugar

Grated orange rind of one orange

Melt butter, add sugar and rind. Mix well. Roll out half of dough at a time. Roll into rectangle spread with orange butter mixture. Roll up jelly roll style and slice into 1” thick slices. Place in well greased muffin tins (kind of push up center of roll from underneath as you place in muffin tin). Let rise hour or two depending on how hot kitchen is. Bake 400 15 to 20 min.

Crescent rolls

Divide dough into 3 sections. Roll into circle, cut into quarters, then cut into 3 triangles. Roll like a crescent start with wide end first. Dip whole roll into melted butter. Let rise until doubled in size. Bake in 350 oven for 10 min.