Orange Buns

Activate the Yeast (5 minutes): In a small bowl, stir together the softened butter and 1 teaspoon of sugar into the hot milk until the butter is melted. Ensure the mixture is lukewarm (100-110°F or 38-43°C). Sprinkle the yeast over the milk mixture and let stand for 5 minutes, or until foamy.

Combine Wet and Dry Ingredients (10 minutes): In a large mixing bowl, combine 2 cups of bread flour with the creamy yeast mixture. Add the 1/2 cup of sugar, beaten eggs, orange juice, orange zest, and salt. Beat with a mixer (or by hand) until well combined. Gradually add the remaining flour, mixing well after each addition, until the dough pulls away from the sides of the bowl and forms a shaggy mass.

Knead the Dough (10 minutes): Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too sticky, add flour 1 tablespoon at a time.

First Rise (60-90 minutes): Transfer the dough to a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place until doubled in size, about 1-1.5 hours. For best flavor, punch down the dough, re-cover, and let rise again for another hour.

Shape the Buns (20 minutes): Transfer the dough to a lightly floured work surface. Divide the dough into equal portions (8-12 for buns, 3 for a braid). Cover with plastic wrap and let rest for 10 minutes to relax the gluten. Shape each portion into buns or a braided loaf.

Second Rise (30 minutes): Place the shaped buns or braids on lightly greased baking sheets or lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place until nearly doubled, about 30 minutes.

Bake (10-20 minutes): Preheat oven to 375°F (190°C). Bake the buns for 10-12 minutes for individual buns, or 20 minutes for braids, or until golden brown. An instant-read thermometer inserted into the center should read 190°F (88°C).

Cool and Glaze (15 minutes): Let the baked buns cool on a wire rack before glazing with a simple orange icing (see Cook's Note) or dusting with confectioners' sugar.