Orange Glazed Butterflake Rolls

I love a dough that I can make a day in advance and refrigerate overnight because the chilled dough is so easy to roll out and fold.  It’s just genius!  

Springtime and citrus go so well together don’t you think?  The fresh orange zest in the glaze brightens up these typical butterflake rolls.  You’re going to love them.  Take a minute to read through these helpful tips that will make your orange-glazed butterflake rolls a melt-in-your-mouth success.

Helpful Tips: 

• Don’t add too much flour.  The recipe calls for 7-8 cups of all-purpose flour.  Not all measuring cups measure exactly the same.  That’s why it’s a good idea to add the flour 1 cup at a time.  Watch your dough carefully and notice when the dough begins to pull away from the sides of the bowl.  Touch the dough.  If the dough is still really sticky then slowly add in more flour 1/4 cup at a time.  Remember the dough has a lot of butter which will make the dough very soft and pliable and once refrigerated the butter will harden making the dough very easy to roll out.
• Not all flour is the same.  Go for a good quality all-purpose flour such as King Arthur AP or Bob’s Redmill AP, if they are available in your area.  If not, then select a flour that you trust and use often.
• The dough is very soft and pliable and will roll out like a dream.  If by chance the dough begins to soften too much and you find that it’s not so easy to work with, then just pop it back into the refrigerator for 20-30 minutes to chill a bit.
• This recipe has a LOT of yeast in it so I don’t recommend letting it refrigerate more than overnight.  If the dough is left in the fridge longer, it will have a strong yeasty taste and smell.  If you need to prepare the dough 2 days in advance, just cut the amount of yeast in half adding only 1 tablespoon.
• Leftover rolls (like there will be any) freeze very well in a covered container.  Remove the lid from the container when ready to thaw so the icing doesn’t melt from the moisture and condensation.
• Yes, this recipe may be cut in half.  This particular recipe makes 4 dozen rolls which may be more than you’d like.  

How to Make Butterflake Roll Dough

1

3

5

2

4

6

7

9

8

10

1. Gather and measure the ingredients for this beautiful soft dough.
2. Add 2 tablespoons of yeast to 1/2 cup warm water.  Stir to dissolve and set the mixture aside.
3. In a large mixing bowl cream together the sugar, butter, and salt.
4. Add 1 cup of hot water.
5. Mix in the eggs.
6. Now add the cold water. (I know that’s a weird way to mix)
7. Add the yeast mixture that was set aside.
8. 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.
9. Transfer the dough to a large clean bowl.
10. Cover the dough with plastic wrap and place it in the refrigerator overnight.

Laminating the Dough

1

5

2

6

Remove the dough from the refrigerator.  The dough has doubled in size.  The dough is cold enough to make the rolling easy.

1. This recipe will make 4 dozen rolls.  Butter the muffin tins well on the bottom and on the sides.  Set aside.
2. Place the dough on a floured surface.  Roll out the dough into an 18 x 24-inch rectangle.  It’s very easy to roll out the chilled dough because the dough is soft and pliable.
3. Brush off any excess flour.  Extra flour will make the rolls dry.
4. Spread the softened 1/4 cup butter over 2/3 of the dough.  Only 2/3 of the rectangle will be spread with the softened butter.
5. Fold 1/3 of the rectangle that is NOT buttered over the 1/3 that has butter.  Brush off excess flour.
6. Now lift the remaining 1/3 of the dough and fold it over the first 1/3.  Brush off excess flour.

The 2-Book Fold Method 

1

3

5

2

4

6

A two-book fold method creates more layers with less rolling.  It’s so easy to do.

1. Rotate the rectangle so the long end is facing you.  Roll, once again, into an 18 x 24-inch rectangle.
2. Mark the center of the dough and fold on end over to meet the center.
3. Fold the other end to meet in the center as well.  Brush off excess flour.
4. Using a pastry brush and just a little bit of water. 
5. Brush only one side of the rectangle with water.
6. Fold the end that does not have the water on it over top of the side that was brushed with water.  Brush off excell flour.

Cutting the Dough

1

3

5

2

4

6

1. Roll out the booked dough into an 18 x 8-inches rectangle.
2. Cut dough into 2-inch strips.  
3. There will be 4 strips of dough that are 18-inches long.
4. Cut each strip into 12 equal pieces.
5. Place each piece of dough, cut side up, into prepared muffin tins.
6. The rolls are being placed on their side.  The cut edge is what will fan out and create the flakes.  Cover with a clean cloth and let rise for about 3 hours until they feel like a marshmallow when lightly pressed.  Baked in a preheated 350℉ oven for 20-25 minutes or until lightly golden brown.  Cool until just slightly warm then drizzle with orange glaze.

Orange Glaze

1

3

5

2

4

6

1. While the rolls are rising, make the orange glaze.  Place the confectioner’s sugar in a small mixing bowl.  Add the zest from one orange. 
2. Juice the orange and reserve the juice.
3. Add 3-4 tablespoons of orange juice to the mixture.  Whisk until smooth and free of lumps.  Set aside.
4. Drizzle with 1 teaspoon of the glaze while still warm.

4.75 from 4 votes

Print

Orange Butterflake Rolls

Orange glazed butterflake rolls are so buttery and tender they'll melt in your mouth.

Course Breads

Cuisine American

Keyword orange butterflake roll recipe, orange butterflake rolls, orange glazed butterflake rolls, orange glazed rolls

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 day 20 minutes

Servings 48 rolls

Calories 232 kcal

Author Janet Barton

Ingredients

• 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

Glaze:

• 3 cups confectioner's sugar
• grated orange rind from one orange
• 3-4 tablespoons orange juice

Instructions

1. Mix yeast and warm water together.  Set aside.

2. 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 cup at a time.  Continue to mix in flour until the dough pulls away from the sides of the mixing bowl.

3. Scrape down the sides of the bowl and cover plastic wrap.  Refrigerate overnight.

4. Remove the dough from the refrigerator and roll dough out into an 18 x 24-inch rectangle.  Spread 1/4 cup softened 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 the top of the unbuttered 1/3. Rotate the rectangle to have the long side towards you.

5. 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. Roll out to a rectangle that is 8 x 18-inches.

6. Cut the 8 x 18-inch 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 rise for about 3 hours or until the dough feels like a marshmallow when gently touched.

7. Bake in a preheated 350℉ oven for about 15-20 minutes or until golden brown.  Drizzle with orange glaze while still warm.

To prepare the glaze:

1. In a small mixing bowl combine all ingredients.  Mix until smooth.

Recipe Notes

• Don't add too much flour.  The recipe calls for 7-8 cups of all-purpose flour.  Not all measuring cups measure exactly the same.  That's why it's a good idea to add the flour 1 cup at a time.  Watch your dough carefully and notice when the dough begins to pull away from the sides of the bowl.  Touch the dough.  If the dough is still really sticky then slowly add in more flour 1/4 cup at a time.  Remember the dough has a lot of butter which will make the dough very soft and pliable and once refrigerated the butter will harden making the dough very easy to roll out.
• Not all flour is the same.  Go for a good quality all-purpose flour such as King Arthur AP or Bob's Redmill AP, if they are available in your area.  If not, then select a flour that you trust and use often.
• The dough is very soft and pliable and will roll out like a dream.  If by chance the dough begins to soften too much and you find that it's not so easy to work with, then just pop it back into the refrigerator for 20-30 minutes to chill a bit.
• This recipe has a LOT of yeast in it so I don't recommend letting it refrigerate more than overnight.  If the dough is left in the fridge longer, it will have a strong yeasty taste and smell.  If you need to prepare the dough 2 days in advance, just cut the amount of yeast in half adding only 1 tablespoon.
• Leftover rolls (like there will be any) freeze very well in a covered container.  Remove the lid from the container when ready to thaw so the icing doesn't melt from the moisture and condensation.
• Yes, this recipe may be cut in half.  This particular recipe makes 4 dozen rolls which may be more than you'd like.  

Nutrition Facts

Orange Butterflake Rolls

Amount Per Serving (1 roll)

Calories 232 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Trans Fat 1g

Cholesterol 26mg9%

Sodium 194mg8%

Potassium 52mg1%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 11g12%

Protein 5g10%

Vitamin A 170IU3%

Vitamin C 1mg1%

Calcium 10mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Originally posted in 2013.  A new recipe card, nutrition, and photos have been added.

Featured Easter Recipes

(Click on the photo to be redirected to recipe)