Description
Sweet orange zest mingles with buttery butterflake rolls, creating a heavenly Southern-style pastry that whispers comfort and warmth. Delicate layers promise pure indulgence, inviting you to savor each tender, fragrant bite.
Ingredients
Scale
Main Ingredients:
- 78 cups (78 cups) all-purpose unbleached flour
- 4 eggs
- 1 cup (237 ml) softened butter
- 1 cup (237 ml) very hot water
- 1 cup (237 ml) cold water
- 1 cup (237 ml) warm water
Flavor and Sweetening Ingredients:
- 3/4 cup (177 ml) sugar
- 1 tablespoon (15 ml) salt
- 1/4 cup (59 ml) softened butter for the roll-in
Activation and Glaze Ingredients:
- 2 tablespoons (30 ml) yeast
- 3 cups (680 g) confectioners sugar
- Grated orange rind from 1 orange
- 34 tablespoons (510 ml) orange juice
Instructions
- Awaken the yeast by combining it with tepid water, allowing it to bloom and become frothy.
- In a stand mixer, whip butter, sugar, and salt into a creamy consistency, then incorporate hot water until smooth and homogeneous.
- Introduce eggs and chilled water to the butter mixture, then integrate the activated yeast thoroughly.
- Incrementally fold in flour, one cup at a time, mixing until the dough cleanly separates from the bowl’s edges.
- Smooth the bowl’s sides, encase with plastic wrap, and nestle the dough in the refrigerator overnight for flavor development.
- Extract the chilled dough and stretch it into an expansive 18 x 24-inch canvas. Delicately spread softened butter across two-thirds of the surface.
- Execute a precise tri-fold: bring the unbuttered third over the buttered section, then layer the remaining third on top. Rotate the dough to align the lengthy side toward you.
- Repeat the rolling process, transforming the folded dough into another 18 x 24-inch rectangle. Lightly mist the surface with water to enhance adherence.
- Create an intricate fold by guiding each dough end toward the rectangle’s center. Moisten one side with water, then halve the dough. Slice the 8 x 18-inch rectangle into four elongated strips, then subdivide each strip into 12 segments. Carefully position each piece, cut-side up, into a generously greased muffin tin.
- Drape a light covering over the rolls and allow them to rise for approximately 3 hours, until they feel pillowy and soft when gently prodded.
- Warm the oven to 350°F (175°C). Bake the rolls until they achieve a golden, enticing hue, roughly 15-20 minutes.
- While the rolls remain warm, cascade the vibrant orange glaze over their peaks, creating a glistening, citrusy finish.
Notes
- Activate yeast precisely with warm water between 100-110°F to ensure proper fermentation without killing the microorganisms.
- Refrigerating dough overnight allows gluten to develop, creating a more complex flavor and tender texture for the butterflake rolls.
- Folding technique creates delicate, layered texture by incorporating butter between dough sections, resulting in flaky, pull-apart rolls.
- Orange glaze can be adapted for dietary restrictions by using alternative sweeteners like honey or maple syrup for a lighter, more personalized taste profile.
- Prep Time: 45 minutes (excluding overnight rise)
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 30
- Calories: 327
- Sugar: 11 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg