In a small bowl, dissolve the yeast in warm water. Set aside. In a large bowl, mix milk, sugar, melted butter, salt, and eggs. Add 2 c flour and stir until smooth. Add yeast mixture; mixture. Add the remaining flour and mix with the hook mixture until smooth. Knead on the surface of light flour 5 to 10 minutes. Place in an oiled bowl, closed and in a warm place. Allow to double size. 2½ hours.
When measuring twice, hit the dough. Roll it to the flour-shaped surface. Roll into a 15 x 9 inch rectangle. Apply butter over the mixture. Apply orange jam on butter. Cover with brown sugar. Starting from the long side (15 inches) starting to roll, pinch the dough to close. Cut into 16 slices.
Allow the roll to rise 45 to 60 minutes or until its size is almost doubled.
Preheat the oven to 350 degrees. Spray the bottom 2 8x8 inch pan or 8 inch round baking pan with nonstick spray. Place rolls close together in a pan. Let it rise until the dough is doubled. About 45 minutes. Bake 20 minutes or until browned.
Mix butter, sugar, milk orange juice and salt. Stir well. Pour warm rolls. Serve immediately
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