1. 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. soft, smooth dough forms. Turn the dough out on a lightly floured surface ad knead it for 7 minutes, or knead in a stand mixer at medium-low for 5 minutes. The dough should be soft but not sticky.

  2. 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).

  3. Deflate the dough and turn it out onto a greased work surface. Divide it into 24 golf ball-sized pieces, about 1 3/8 ounces (39g) each.

  4. Roll the dough into balls, and place into two greased 9" round cake pans.

  5. Cover the pans with lightly greased plastic wrap and allow let rise at room temperature for 1 1/2 hours, until puffy.

  6. Toward the end of the rise, preheat the oven to 350°F.

  7. If desired, snip a cross in the top of each roll in a star pattern, cutting 1/2" deep, to make "petals."

  8. Bake the rolls for 20 to 23 minutes, or until they're a light, golden brown.

  9. Remove from the oven, and Let cool in the pan for 10 minutes before transferring the rolls to a rack to finish cooling completely.

  10. To make the glaze: Combine the sugar and orange juice until smooth; drizzle the glaze over the lukewarm rolls.

  11. Store, covered on the counter for up to 3 days, or freeze for longer storage.

Tips from our Bakers

  • Unless you have a 1-pound machine, your bread machine should be able to handle this capacity of flour, even if your usual recipe calls for 3 cups of flour. Since the dough won't be baking in the machine, you don't have to worry about over-expansion.
  • Different sugars will give varying finishes to the buns: a confectioners' sugar will leave an opaque glaze, while using Baker's Special Sugar, sanding, or castor sugar — all very finely granulated sugars — will leave a more transparent finish on the buns. The level of sweetness will not change.