In a large bowl, combine warm water and yeast; stir until yeast is dissolved. Add sugar, eggs, melted butter, sour cream, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl and let dough rise is a warm place until doubled in size, 1 to 2 hours.
Lightly grease two 13x9 inch baking pans.
In a small bowl, combine sugar and orange zest. Set aside.
Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
Divide dough in half. Roll half of the dough into a 12-inch circle. Brush dough with 1 tablespoon melted butter, and sprinkle half of the sugar-orange zest mixture on top. Cut into 12 pie-shaped wedges. Starting with the wide-end, roll-up each wedge; bend into a crescent shape and place point-side down in the baking pans about 1 inch apart. Repeat with the 2nd half of the dough.
Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
Preheat oven to 350 degrees F.
Bake 15 to 20 minutes, or until golden brown. Remove rolls from oven. Place pan on wire rack to cool. Drizzle glaze onto still hot rolls.
Prepare glaze while rolls are baking. In a small heavy saucepan over medium-high heat, combine butter, sugar, sour cream, and orange juice; bring to a gentle boil, boil 3 minutes stirring constantly so mixture does not burn. Remove from heat and set aside to cool slightly until rolls are finished baking.