Mom's orange-scented sweet yeast rolls

When I posted pictures of several things my mom and I cooked and baked while vacationing in Morocco, I got a lot of recipe requests. The most popular item was clearly my mom's orange-scented yeast rolls; they're orange-y, soft, tender and only mildly sweet. So here it is. Let me know if you try this recipe. Would love to hear about your experience :o)

*** UPDATE ***
July 9th: I have updated the recipe as it contained some typos. A big thanks to Arden for pointing them out. To be sure there are no other problems with the recipe, I made a batch tonight. They're currently rising. I'm planning on baking them tomorrow but the dough has the expected consistency.

Mom's rolls are both pretty and tasty :o)

Mom's Orange-Scented Sweet Yeast Rolls
(original recipe)
Ingredients:
3 1/2 cups all-purpose flour (17.5 oz)
1 1/2 tsp instant yeast (can be increased up to 3 tsp if you're in a hurry)
1/2 tsp baking powder
1 tsp salt
zest of 1 large orange
2 eggs, room temperature

1/3 cup sugar
3/8 cup vegetable oil (3 fl oz)
1 cup milk, lukewarm
1 egg, lightly beaten, for egg wash
sugar for sprinkling


Instructions:

• Combine the dry ingredients in a bowl and set aside.
• In a stand mixer, using the whisk attachment, beat eggs and sugar until pale and fluffy. Slowly drizzle in the oil while beating. Add the milk.
• Remove the whisk attachment and attach the dough hook.
• Add the dry ingredients to the wet ingredients and knead dough until soft and smooth. The dough should be slightly wet and tacky. Put the dough on an oiled surface and knead a couple turns by hand to form a ball.
• Let the rise in a warm place for 1-2 hours until doubled in volume.
• Divide the dough into little balls, the size of a small lemon. Let the balls rest for about 15 minutes.
• Form the dough into braided rolls following the step-by-step pictures below.
• Let the rolls rise in a warm place until double in volume (this can take up to 1 hour).
• Preheat the oven to 400 degrees F. 
• Brush the rolls with the egg wash and sprinkle with granulated sugar or Swedish pearl sugar.
• Bake the rolls in a preheated for about 15-20 minutes or until golden brown. Cool on a wire rack.
• Enjoy slightly warm or at room temperature.
• Leftover rolls can be frozen.

Forming braided rolls:

Roll each ball into a snake (about a foot to a foot and a half)

Fold the snake in half and start braiding until the bottom. Pinch the ends together.

With the top of the braid as the roll's center, start coiling the dough

When done, tuck the ends underneath the roll. Now it's ready for its final rise before being brushed with the egg wash and baked to deliciousness :o)

Bon Appetit (thanks Mom!) :o)