Margaret's Orange Butter-flake Rolls

These do not need to be orange or cinnamon rolls, You can just make yummy butter flake rolls for dinner without your bread machine. Margaret is Aunt Debbie's sister.

2 tbsp. yeast

1 tbsp. sugar, heaping

1/2 cup warm water

2 cups milk, scalded

1 1/2 tsp. salt

1 cup sugar

1 cup butter

6 eggs

9 cups flour

Glaze:

1 tbsp. orange zest, the orange peel

2 tbsp. fresh squeezed orange juice

1 cup powdered sugar

Sprinkle yeast and heaping tablespoon of sugar over the yeast.  Pour hot milk over butter, sugar and salt in large mixing bowl.  Let sit until the butter has partially melted and milk has cooled a bit.  

Add 6 eggs and beat well.  Stir in yeast mixture.  Add 4 cups flour and beat until smooth with electric mixer.  Stir in 5 cups flour.  The dough will be soft and sticky.  

Cover and let rise 1 1/2 hours or until the dough has doubled in size.

Dump on well floured surface.  Sprinkle generously with flour and knead until manageable but still a little sticky (the stickier the dough, the lighter the roll>

Shape:  divide dough into 4 equal balls.  Using one ball at a time, roll dough into a rectangle.  Butter 2/3 of the rectangle with softened butter.  Fold un-buttered third over and then butter the third on top of that (like folding a letter).  Roll out to a rectangle and repeat process 2 more times.  After the third time cut the rectangle in half lengthwise and then cut each half into four squares.  Put each square into a well greased muffin tin.  Repeat process with the other 3 balls of dough.

Let rise for 1 hour

Bake for 10-15 minutes (depending on your oven) at 350 degrees.

Glaze: put about a cup of powdered sugar into a bowl.  Combine the orange zest (peel) and juice.  Pour juice into powdered sugar until it is the constancy of a glaze.  Drizzle over hot orange rolls.