In a large mixing bowl, stir together 2 cups of the flour and the yeast.

In a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted.

Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes.

Using a wooden spoon, stir in the orange peel, orange juice, and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball.

Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

Roll each dough portion into a 12 x 7-inch rectangle. Cut each rectangle into twelve 7-inch-long strips. Tie each strip loosely into a knot.

Lightly grease 2 baking sheets; arrange knots 2 inches apart on baking sheets. Cover and let rise in warm place until nearly double in size (about 30 minutes).

Bake in a 375 degree F oven about 12 minutes or until golden. Remove from baking sheets; cool on wire racks.

Make the orange glaze. In a small bowl, stir together powdered sugar and finely shredded orange peel. Stir in enough orange juice to make a glaze of drizzling consistency. Drizzle rolls with glaze.