These tender pull-apart buns are drizzled with a sunny citrus glaze. The recipe makes two pans: one to keep and another to share.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the ingredients in the order listed and mix until a soft, smooth dough forms. Turn the dough out on a lightly floured surface and knead it for 7 minutes, or knead in a stand mixer at medium-low for 5 minutes.
Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours; it'll be puffy (it won't quite double in bulk) and less sticky than directly after kneading.
Deflate the dough and turn it out onto a greased work surface. Divide it into 24 golf ball-sized pieces, about 1 1/2 ounces (41g) each.
Roll the dough into balls, and place into two greased 9" round cake pans.
Cover the pans with lightly greased plastic wrap and allow let rise at room temperature for 1 1/2 hours, until puffy.
Toward the end of the rise, preheat the oven to 350°F.
If desired, snip a cross in the top of each roll in a star pattern, cutting 1/2" deep, to make "petals."
Bake the rolls for 20 to 23 minutes, or until they're a light, golden brown.
Remove from the oven and let cool in the pan for 10 minutes before transferring the rolls to a rack to finish cooling completely.
To make the glaze: Combine the sugar, orange juice, and orange blossom water until smooth; drizzle the glaze over the lukewarm rolls.
Store, covered on the counter for up to 3 days, or freeze for longer storage.
