Orange Butterflake Rolls

 Ingredients:

1 Tbsp active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Orange Butter 

Orange glaze 

Orange Butter

4 Tbsp butter 

1⁄2 C Sugar 

2 Tbsp Grated orange peel 

Orange glaze

1 c Sifted powdered sugar 

2 Tbs orange juice 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is

smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until

doubled in size. Generously grease muffin pans. Prepare Orange Butter. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 10x 20 rectangle brush with orange butter. with a sharp knife cut into 20 1 inch slices. Stack5 strips together, cut each stack into 6 equal pieces. Place each stack upright in prepared muffin pans. Cover and let rise until doubled, preheat oven 400, bake 15 to 20 min until golden brown. Prepare orange glaze brush on while rolls are still warm make 24 rolls