In a large bowl, dissolve yeast in lukewarm water; beat eggs. Blend in eggs, sugar, margarine, warm water, salt and flour; mix until smooth. Knead about 5 minutes until dough is smooth. Place dough in lightly buttered bowl; turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough and place in refrigerator for up to 5 days.
Two hours before serving, generously grease muffin pans. Punch down dough and let stand 10 minutes. On a lightly floured surface, roll out dough to a 10x20 inch rectangle. Brush with Orange Margarine. Cut into 20 (1x10") strips. Stack 5 strips together. Cut each stack into 6 equal pieces. Place each cut stack upright in prepared muffin pans.
Cover and let rise again until doubled in bulk, about 30 minutes. Preheat oven to 350 degrees; bake 10-15 minutes, until golden brown. Prepare orange glaze and brush on while rolls are still warm.
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|Serving Size: 1 Dozen (1240g)|
|Recipe Makes: 2|
|Calories from Fat: 1388 (34%)|
|Amt Per Serving||% DV|
|Total Fat 154.2g||206 %|
|Saturated Fat 33.5g||168 %|
|Monounsaturated Fat 69.3g|
|Polyunsanturated Fat 40.6g|
|Cholesterol 1586.2mg||488 %|
|Sodium 1860.2mg||64 %|
|Potassium 1198.1mg||32 %|
|Total Carbohydrate 585g||172 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 572.3g|
|Protein 87.2g||125 %|
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Calories per serving: 4040
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