Butter Flake Rolls Jo Ann Harston

2 Tablespoons yeast 1 Tablespoon salt

¼ cup warm water 6 cups flour

1/3 cup sugar 1 cup butter, softened

2 ½ cups milk, warmed (I use ½ to 1 cup sugar

powdered milk sometimes) Grated rind of two oranges

2 eggs, beaten Glaze of orange juice and powdered sugar

Add yeast to ¼ cup warm water, sprinkled with a little sugar. (I just put the yeast in with the sugar and warmed milk and let it puff up a tad). Add beaten eggs, salt and part of the flour - - beat well with mixer and add rest of the flour, have to use a wooden spoon. Mix well. Cover and let rise. Knead down in the bowl, adding flour as needed, keep dough soft. Let rise again. NOTE: I use a heaping Tablespoon of Dough Enhancer (if you have it, makes a lighter roll).

Stir together the butter, ½ to 1 cup sugar with the orange rind.

Roll dough out on floured board - - rectangular shape. Smear half of the dough with the butter/orange mixture and fold over unbuttered dough. Roll out again and repeat, roll out and repeat, then last time you smear half dough with butter/orange “stuff” do not roll it out. Dough will be thick. Cut with a cookie cutter so that the cutter is about, not quite, half full. Place in Pam sprayed muffin tins with the round cut side up, forming the top of the roll. Give it a little “push” down into the muffin tin. Let rise to double. Bake 375º approximately 15 minutes.

LASTLY: When just out of the oven and still in pans brush tops with powdered sugar and orange juice mixture (keep “kinda” thick). Let cool a bit in the muffin tins - - they come apart if taken right out of the tins. Makes 3 plus dozen rolls.