Combine the envelope of dry yeast with water heated to 110°F. Add the sugar. Let the mixture sit for about 5 minutes or until it becomes frothy.

Using a stand mixer fitted with a dough hook, add the softened unsalted butter to the yeast mixture followed by the eggs. Once the eggs are mixed with the yeast, beat in the salt, nutmeg, milk, and lemon juice.

Spoon and level the bread flour and slowly beat it into the wet ingredients. The dough will start to take shape.

After a few minutes, turn the dough over onto a clean workspace that is lightly dusted with bread flour. The dough will be ready when it is no longer sticky and it bounces back when fingers are pressed into it.

Place the orange rolls dough in a lightly greased bowl and cover it with a tea towel. Proof the dough and allow it to rise for one hour.

Mix the melted butter, honey, and granulated sugar in a bowl until smooth and set aside.

Once the hour is up, turn the dough back onto a clean workspace and roll it out into an 11x15 rectangle.

Using a pastry brush, brush the honey filling evenly over the dough. Leaving a half-inch on all sides unbrushed.

Starting with the long edge, roll the dough tightly up into a log and pinch the ends together. Slice the dough into 12 equal rolls and place them in a greased 13x9 baking dish.

Allow the dough to rise for another 30 minutes.

Preheat the oven to 350°F.

Place the rolls in the preheated oven for 22-25 minutes. Oven times will vary so keep an eye on the oven at the end of baking!

Remove the orange rolls from the oven when they are golden brown on the top.

Allow them to cool for at least 10 minutes before drizzling them with the orange glaze.

Store in an airtight container and consume within 3 days.