Yields 1 dozen rolls

Sponge
2 1/2 teaspoons active dry yeast
1/3 cup milk, barely warm
2 tablespoons freshly squeezed orange juice
1/4 cup honey
1/2 cup all-purpose flour

In a large mixing bowl, whisk together yeast and milk, mixing until yeast is dissolved. Stir in orange juice, honey, and flour. Cover the bowl with plastic wrap and allow to rest for 30-45 minutes, or until dough begins to ferment and bubbles form.

Dough
3 cups all-purpose flour
1 teaspoon salt
4 eggs, beaten
3/4 cup (1 1/2 sticks) butter, softened
Zest from 1 orange
1 cup fresh or dried cranberries

If using a stand mixer, mix in flour and salt to the sponge using dough hook attachment. Add the eggs and mix for an additional 2 minutes, or until dough is formed into a ball. Add in the butter, 2 tablespoons at a time and continue kneading the dough for 5 additional minutes. Knead in the orange zest and cranberries.

If not using a stand mixer, mix in flour, salt, and egg to the sponge by hand. Add in the butter, 2 tablespoons at a time, gently kneading in the butter by hand. Knead in the orange zest and cranberries. Continue kneading dough for another 7-8 minutes, or until dough is elastic.

Place dough in a bowl, cover with plastic film, and allow to rise for 2 hours at room temperature (or overnight in the refrigerator) until dough has doubled in volume. Punch down the dough, cover again, and allow to rise a second time for 45-60 minutes, or until dough has doubled in volume once again.

Turn out dough on a lightly floured surface and divide dough into 12 equal portions. Roll each portion into a ball, flatten with the palm of your hand, and place rolls on a lined baking sheet close to each other (this will help them rise better). Preheat oven to 350 degrees F (180 degrees C).

Honey Coating
1 tablespoon honey
1 tablespoon butter, melted

In a small bowl, mix together honey and melted butter. Using a pastry brush, coat rolls evenly with mixture.

Bake rolls for 25-30 minutes, or until rolls are lightly browned. Serve warm or room temperature