Add the 2 tablespoons of yeast to 1/2 cup warm water.
Stir to dissolve and set the mixture aside.
In a large mixing bowl cream together the sugar, butter and salt.
Add the 1 cup of hot water.
Mix in the eggs.
Now add the cold water.
I know that’s a weird combination of ingredients. I don’t question. I just follow.
You should do the same.
Add the yeast mixture that was set aside.
Add the flour one cup at a time mixing well after each addition.
Add flour until the dough pulls away from the sides of the bowl.
Don’t add too much flour. The dough should be soft and a bit sticky.
You can see how the dough is kind of sticky.
I like to transfer the dough to a large clean bowl.
As you can see the dough has doubled in size. The dough is cold enough to make the rolling out easy. It’s easy to work with being cold yet the dough is soft.
Butter enough muffin tins to make 4 dozen rolls. Set aside.
Place the dough on a generously floured surface.
Roll out the dough into a 18 x 24-inch rectangle.
It’s not hard to do at all. The dough is soft and pliable.
Brush off any excess flour. Extra flour will make the rolls dry.
Spread the soften 1/4 cup butter over 2/3 of the dough.
Does that make sense?
Only 2/3 of the rectangle will be spread with the softened butter.
This is the most complicated part of the recipe, but not hard at all. Just follow along.
Fold 1/3 of the rectangle over the 1/3 that has butter.
Brush off excess flour.
Now lift of that remaining 2/3 of dough and fold it over the firsts 1/3. Brush off excess flour.
Am I making sense?
Now rotate the rectangle so the long end is facing you.
Roll, once again, into a 18 x 24-inch rectangle.
Mark the center of the dough and fold on end over to meet the center.
Fold the other end to meet in the center as well.
Brush of excess flour.
Using a pastry brush and just a little bit of water,
brush only one side of the rectangle with water.
Fold the end that does not have the water on it over top of the side that was brushed with water.
Brush off excess flour.
The rectangle should measure 18 x 8-inches.
Cut dough into 2-inch strips.
Cut each strip into 12 equal pieces.
Place each piece of dough, cut side up, into prepare muffin tins.
Note: the rolls are being placed on their side. the cut edge is what will fan out and create the flakes.
While the rolls are rising, make the orange glaze.
You will need:
Place the confectioners sugar in a small mixing bowl.
Zest the rind from one orange.
Add to the sugar.
Juice the orange.
Add 3-4 tablespoons of the orange juice to the mixture.
Whisk until smooth and free of lumps.
Once the rolls have risen, place them in a preheated 350 degree oven.
Bake for 20 – 25 minutes or until golden brown.
Drizzle with 1 teaspoon of the glaze while still warm.
Orange Butterflake Rolls
Orange glazed butterflake rolls are a wonderful treat. I hope you eat one while it's still warm, as that's my favorite way to eat them.
- 2 tablespoons yeast
- 1/2 cup warm water
- 1 cup butter softened
- 3/4 cup sugar
- 1 tablespoon salt
- 1 cup very hot water
- 1 cup cold water
- 4 eggs
- 7 - 8 cups all-purpose unbleached flour
- 1/4 cup butter softened for the roll in
- 3 cups confectioner's sugar
- grated orange rind from one orange
- 3-4 tablespoons orange juice
Mix yeast and warm water together. Set aside.
In a stand mixing bowl with paddle attachment cream together butter, sugar and salt. Mix in hot water until smooth. Add eggs and cold water. Add dissolved yeast. Mix in flour 1 cups at a time. Continue to mix in flour until the dough pulls away from the sides of the mixing bowl.
Scrape down sides of bowl and cover plastic wrap. Refrigerate overnight.
Remove dough from refrigerator and roll dough out into an 18 x 24-inch rectangle. Spread softened 1/4 cup butter over 2/3 of the dough . Fold dough in thirds, bringing the unbuttered 1/3 over the buttered 1/3. Then fold the other third over top of the unbuttered 1/3. Rotate the rectangle to have the long side towards you.
Now roll the folded dough into another rectangle once again 18 x 24-inches. Brush the dough lightly with a little water. Bring each end of the dough into the center of the rectangle to meet. Lightly brush one side with water and fold the dough in half again.
Cut the folded rectangle into 4 long strips. Then cut each strip into 12 pieces. Place each piece into a well greased muffin tin with the cut side up. Cover and let raise for about 3 hours or until the dough feels like a marshmallow when gently touched.
Bake in a preheated 350 degree oven for about 15-20 minutes or until golden brown. Drizzle with orange glaze while still warm.
To prepare the glaze:
In a small mixing bowl combine all ingredients. Mix until smooth.