Mix all ingredients well (EXCEPT flour) in a large bowl. Add flour, one cup at a time and mix. I use my stand mixer for this with the dough hook attachment.
Let rise about 25 min. Knead well for 2 minutes on floured counter-top or pastry board.
Pre-heat oven to 400˚F. Quickly roll large handfuls of dough out and cut into strips. Fold into knots and place on greased baking sheet. Let rise for 10 min while oven heats.
Bake for 7-8 min. If the tops of bottoms are brown, you've cooked them too long. If the rolls are white and bottoms are a very light golden brown, they're perfect and ready to come out. If you are making small knots, consider baking them for only 7 min. You don't want the center to be doughy but you want them very soft.
Remove from oven and transfer to cooling rack or parchment paper. Glaze and serve. Tip: I like to cool them on a wire rack (see pic) over a cookie sheet so that the glaze drips through and not all over my counter.
Mix orange juice, zest and melted butter. Then add powdered sugar, adding more or less if necessary.
Once the rolls have cooled for at least 10 minutes, glaze the rolls. Serve immediately or wait until glaze has dried...either way, they are amazing! I just love them when they’re still warm.