Add water, yeast and sugar into bowl of a stand mixer. Let rest for 5-10 minutes, until it becomes bubbly.

Add oil, 3 cups of flour and salt to the yeast mixture. With dough hook attachment, mix on low speed for 1 minute.

Continue mixing on low speed until flour is incorporated. Slowly add remaining flour cup by cup until dough clean itself from the sides of the mixing bowl. The dough may need an additional 1/2 cup of flour (for a total of 5.5-6 cups of flour). Continue mixing for 5 more minutes to allow time for the dough to become more elastic from activating the gluten.

Next, proof dough. (See notes below for proofing dough in Instant Pot with the yogurt mode or without yogurt mode). For traditional method to proof dough: Lightly grease/oil a large bowl. Remove dough from mixing bowl and gently shape into a ball and place in the greased bowl. Cover with a light towel and let rise until doubled in size, about 1 hour.

While dough is proofing, make orange filling. Grate/zest 2 oranges. Reserve 1 tsp orange zest for glaze, set aside.

In a bowl or stand mixer, add orange zest (except for the 1 tsp reserved).

Juice oranges. Add 2 tbsp orange juice into bowl for the filling. Save extra juice for glaze, set aside.

Add softened butter and sugar into filling bowl. Mix well.

Once the dough has doubled in size, punch down dough to remove extra gas bubbles. Place dough on a lightly floured surface or use a large silicone baking mat for easy rolling. Roll dough out into about 16x20" size rectangle.

Using a spatula, spread filling evenly across dough. Starting with the longest side, tightly roll up dough into a log. Pinch seam closed and roll dough seam side down.

Using a serrated knife or long piece of thread, cut dough equally into a little larger than 1" pieces (18 pieces). To cut with a thread, slide thread underneath dough. Bring both edges up over dough log and cross each other. Continue to cross/pull thread until it cuts dough through.

Place rolls onto a baking sheet, lined with parchment paper or a silicone baking mat. Cover with lightly greased plastic wrap and place in a warm spot to rise until doubled in size, about 1 hour.

Bake rolls at 350F for 17 minutes or until edges are lightly golden and cooked through.

Make orange glaze while rolls are baking. In a large bowl or stand mixer, combine powdered sugar, 4 1/2 tbsp orange juice and 1 tsp orange zest.

Drizzle glaze over warm rolls. Serve and enjoy!