Growing up in Arizona my life was filled with everything citrus. It took moving away where citrus was a luxury, to really appreciate the gift that citrus is.
This is a nod to my childhood and beautiful Arizona.
In a stand mixer add warm water, sugar and yeast. Combine and let sit for about 10 minutes until yeast is bubbly. Add sugar, salt, instant potato flakes and 2 c. flour, and mix. In a saucepan heat butter and milk until butter is melted, then let cool so it won’t kill the yeast. Once cooled add milk to ingredients in mixer. Add eggs one at a time and remaining 6 cups of flour. Mix until combined.
Dough will be sticky. Let rise for one hour. Divide dough in two equal parts. Roll out, on a floured surface, into a rectangle 12 inches wide and 30 inches long. Spread with softened butter, sprinkle with sugar and orange zest. Fold dough into thirds from long side. Cut into ½ inch strips. I use a pizza cutter to cut strips. You can fold each strip into a knot or roll like a cinnamon roll, and place in a greased cupcake pan. This is my favorite way. Let them rise for 3 hours then bake at 400 degrees for 8-10 minutes until lightly brown.
Let cool then spread glaze on each roll. These rolls are amazing!