1. Activate the Yeast:
   Mix yeast and warm water together. Set aside to activate.
2. Cream Butter, Sugar, and Salt:
   In a stand mixer with the paddle attachment, cream together butter, sugar, and salt. Add hot water and mix until smooth.
3. Add Wet Ingredients:
   Add eggs and cold water to the mixture, then mix in the dissolved yeast.
4. Add Flour:
   Gradually mix in flour 1 cup at a time. Continue mixing until the dough pulls away from the sides of the bowl.
5. Refrigerate Dough:
   Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate overnight.
6. Roll Out Dough:
   The next day, remove the dough from the refrigerator. Roll it out into an 18 x 24-inch rectangle. Spread 1/4 cup softened butter over 2/3 of the dough.
7. Fold Dough:
   Fold the dough into thirds by bringing the unbuttered 1/3 over the buttered 1/3, then fold the other third over the top. Rotate the dough so that the long side is facing you.
8. Roll Dough Again:
   Roll the folded dough into another rectangle, 18 x 24 inches. Lightly brush the dough with water.
9. Shape Rolls:
   Bring each end of the dough into the center of the rectangle to meet. Brush one side with water and fold the dough in half. Cut the 8 x 18-inch rectangle into 4 long strips, then cut each strip into 12 pieces. Place each piece into a well-greased muffin tin with the cut side up.
10. Let Rise:
    Cover the rolls and let rise for about 3 hours or until the dough feels marshmallow-like when gently touched.
11. Bake:
    Preheat the oven to 350°F (175°C). Bake for 15-20 minutes or until golden brown.
12. Glaze:
    While the rolls are still warm, drizzle with orange glaze.

Storage Tips:

• For best results, consume while fresh. The rolls can be stored in an airtight container for up to 2 days. Reheat before serving for the best taste.

Serve with:

These rolls are perfect with coffee, tea, or as a side for breakfast.