Orange glazed butterflake rolls are so buttery and tender they'll melt in your mouth.
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.
Scrape down the sides of the bowl and cover plastic wrap. Refrigerate overnight.
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.
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.
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.
Bake in a preheated 350℉ oven for about 15-20 minutes or until golden brown. Drizzle with orange glaze while still warm.