Orange Glazed Butterflake Rolls
Fresh orange glazed butterflake rolls are so buttery and tender they'll melt in your mouth. Make this classic butter flake roll recipe with a sweet citrus glaze for holiday breakfasts or brunch, or any morning gathering.
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
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Mix yeast and warm water together. Set aside.
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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.
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Scrape down the sides of the bowl and cover plastic wrap. Refrigerate overnight.
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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.
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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.
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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.
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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:
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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.