In a medium bowl, combine the sugar and orange zest. Mix them together to activate the oils and flavor from the orange zest. Next, add the all-purpose flour, Fleischmann’s® RapidRise® Yeast and salt.
To the bowl with of a stand-up mixer with the dough hook (alternatively, you can do this in a large bowl by hand), combine the milk, eggs and vanilla extract. Add the flour mixture and mix until the dough starts to become together. With the mixer running on low, slowly add the cubes of butter.
Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.
Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. Or if you’re making it right away, you can let it rise in a draft-free part of your kitchen for about 30 minutes, until it’s doubled in size.