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.
Set aside.
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.
tablespoons yeast
warm water
butter, softened
sugar
tablespoon salt
hot water
water
all purpose unbleached flour
butter softened (for the roll in)
confectioner’s sugar
orange rind from one orange
tablespoons orange juice
and warm water together. Set aside.
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.
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.
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.
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.
preheated 350 degree oven for about 15-20 minutes or until golden brown. Drizzle with orange glaze while still warm.
the glaze:
mixing bowl combine all ingredients. Mix
until smooth.
I guess it does pay off to have photographed my disgusting pot holders.
An angel dropped this fancy gift on my front porch.
Thank you.
I love you.
I’m afraid to use them. They’ll get dirty and end up looking like the rest of my post holders.
I think I like them best buttering the tins over liners. There really isn't much difference. I don't butter the liners. You can, however, give them a spritz of non-stick spray and the paper peels off much easier. They are delicious either way.
Your photos show the muffin tins buttered and also show the finished muffins in muffin tin pans that are lined with cupcake liners.Do you prefer buttering the muffin tins for the rolls, or do you prefer using the muffin cupcake liners? (I assume you don't butter the liners, right?) Thanks! I love the photo step-by-step instructions! So helpful!
How did you know that I wanted this recipe? At Shawn's Grandma's funeral we had this and I knew I had to have the recipe. Luckily, you have them right here on your website. Thank you 🙂
I'm sorry to hear about Shawn's grandma. I hear she was quite the amazing woman. You have to try these rolls. You will love them. Just call me if you have any questions. Love you…and Ellery Jane (almost named after me)
Beauty!Thanks!!!
Wow just came accross your amazing blog wow everything looks amazing.
Can't wait to start trying your recipes especially the orange butter flake rolls.keep getting your potholders messed up and hope new ones keep arriving.thanks. Elaine
Great idea, Elaine. I'll just make sure I keep the beat up pot holders in every photo I take. Thank you so much for your fun comment. I hope you'll be back.
The recipe calls for 1/4 cup butter for the roll in, but in the directions it says 1/2 cup. Which is it? I just stuck the dough in the fridge and am bringing these to our St. Patrick's day dinner tomorrow! They look delish!
Sorry for the confusion. The amount is 1/4 cup. I have corrected the typo.
It looks again so great! I have to bake! Greetings from Germany
Hermann
Once again I thank you, Hermann. It's always a good day when I receive a comment from Germany.
These rolls sound fantastic! I wish I can have some for breakfast now. These will be so good to bring to co-workers or in-laws. I can't wait to try them.
I wish I could bring you some over right now! Thanks for the comment.
Beautiful and fairly easy! Thrilled to see someone shared the love by giving you new potholders. Handmade?
Quick question: Last night I prepared your Panne Cotte (first time) for family. It was delicious, but there was a thin "clearish" layer on the bottom of the ramekin. My grand daughter said, "oh there's a layer of jello on the bottom." Did I do something wrong? Should it all have been creamy?
Hi Polly, It should have been creamy clear through. Make sure you leave the gelatin for a good 5 minutes or longer to soften before you heat the gelatin to dissolve it. Make sure the gelatin appears to be completely dissolved before adding the buttermilk. That should do the trick. I can't think of anything else that could have gone wrong. Pot holders were not homemade, btw.
Yum Yum YUM! I cannot tell you how much I love this recipe!
My mother in law is coming into town and I think these would be so fun to make for breakfast!!
These look AMAZING!! So delicious!!
After the glazed bacon recipe I swore that as soon as I recovered from eating a pound of bacon in one sitting that I would never come back to this blog again. As soon as I finishing wolfing down these wonderful rolls, I'm going to swear that again.
I love your great recipes and your step by step demonstrations. All the ones I've made for myself have been delicious!
~ Cassandra from Renaissance Women
Bahhhhh! Stay away from the bacon. I really need to post more healthy recipes. I'll work on that…for our hips and thighs.
WOW, they look amazing! Can I freeze them? Once cooked and before putting on the glaze?
Mine are in the freezer at this moment. I even froze them with the glaze. Just make sure they are uncovered when you thaw them. That way the glaze won't get sticky.
Thanks!