• Mix the yeast, sugar and water in a large bowl or in the bowl of a stand mixer and let it stand five minutes or until the yeast is frothy and bubbly.
• Add the orange juice, aquafaba, oil, flour and salt and 2 cups of flour and mix until the dough comes together. Continue to add flour, ¼ cup at a time, until you have a smooth, pliable dough that doesn't stick. Continue to knead a couple more minutes.
• Form the dough into a smooth ball and place in an oiled bowl, turning the dough over once to ensure it is coated with oil. Cover tightly with cling wrap and set aside in a refrigerator overnight. If you want to make the rolls the same day, set the dough to rise in a warm place for 1-2 hours or until doubled.
• In the morning, or when ready to shape the rolls, punch down the dough and roll into a rectangle 12 inches long and six inches wide.
• Spread the orange marmalade for the filling on the surface of the dough. Starting along the long seam, roll the dough as tightly as possible until you have a cylinder 12 inches in length.
• Cut the dough into 10-12 pieces, equal in size if possible.
• Place each roll, cut side up, in a 10-inch round or square pan. I used an 8-inch cake pan and things were a bit tight in there which made the rolls rise rather high, but you can use an 9-inch pan if that's your only option. A 10-inch cast-iron skillet would work well too.
• Cover the rolls with cling wrap or a kitchen towel and set aside to rise in a warm place for an hour until they are puffy and risen.
• About 20 minutes before baking, preheat your oven to 350 degrees.
• To bake, place the orange rolls in the oven and bake for 28-30 minutes or until browned on top.

Make the glaze:

• Mix all the glaze ingredients with a whisk. If using vegan butter, make sure you melt it first.
• Drizzle the glaze over the rolls and serve warm.