In a small bowl, dissolve the yeast in the warm water.
Stir in the honey and allow the mixture to sit and get foamy (approximately 5-10 minutes). *Note - if the mixture does not get foamy, the yeast is dead. Discard and start over.
Add the yeast mixture to the bowl of a stand mixer (or a large bowl and a wooden spoon).
In a small bowl beat two of the eggs.
Add the two beaten eggs along with the orange zest and butter to the bowl with the yeast mixture.
Using the dough hook (or wooden spoon), stir in 2 cups of flour until loosely incorporated.
Stir in the remaining flour and salt, and continue to knead the dough until it's smooth and elastic, but still slightly sticky (approximately 8 minutes).
Turn the dough out onto a lightly floured surface and knead by hand for 1- minutes.
Place the dough into a large oiled bowl (using grapeseed oil or another neutral-flavored oil), and lightly cover the dough surface with more oil.
Cover the bowl with plastic wrap and allow the dough to rest in a warm draft-free place until doubled in bulk. Approximately 2 hours.
Once the dough has risen, punch it down and divide it in half.
Working with one half of dough at a time, roll the dough out on a lightly floured surface into an approximate 15" circle of even thickness.
Using a knife or pizza wheel, cut the dough circle into 12 triangles.
Roll each triangle, starting with the wide end, and place each roll point side down on a parchment-lined baking sheet.
Gently hand bend each roll to form a crescent shape.
Follow the same procedure with the other half of the dough.
Allow the rolls to rise again in a warm, draft-free place until doubled, about 2 hours.
In a small bowl, beat together the remaining egg and 1 tablespoon of fresh orange juice.
Brush the top of each roll with the egg and juice mixture.
Bake at 375-degrees for approximately 20 minutes (or until golden brown), rotating the baking sheets halfway through the baking process.
Cool on a wire rack, and serve warm or at room temperature.