Warm the Whole Milk to lukewarm (about 100–110°F / 38–43°C) and stir in the Active Dry Yeast with a teaspoon of Granulated Sugar; let sit until foamy, 5–10 minutes.
In a large bowl combine the All-Purpose Flour, a bit more Granulated Sugar, Fine Salt and grated Orange Zest. Make a well, add beaten Large Eggs, Honey and the foamy milk-yeast mixture plus a splash of Vanilla Extract. Mix until a shaggy dough forms.
Knead in softened Unsalted Butter in several additions until the dough is smooth, elastic and slightly glossy—about 8–12 minutes by hand or 5–7 minutes in a stand mixer on medium speed.
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, roughly 1–2 hours depending on room temperature.
Gently deflate the dough, divide into equal portions and shape each into a slightly elongated bun. Place on a parchment-lined baking sheet, cover loosely, and proof again until puffy, about 45–60 minutes.
Preheat the oven to 350°F (175°C). Whisk one beaten egg (from the dough) with a tablespoon of Water and brush the rolls just before baking. Bake until deep golden, about 18–22 minutes; optionally brush with a little extra Honey while warm for shine.
Cool the buns completely while you make the filling: whip cold Heavy Cream (35% fat) with Powdered Sugar and a small splash of vanilla to soft‑stiff peaks, tasting and adjusting sweetness as desired.
Slice each bun almost through horizontally, leaving a hinge, then pipe or spoon a generous mound of whipped cream into the cut so it spills out luxuriously. Finish with a light dusting of Powdered Sugar and serve immediately.
