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Orange Butterflake Roll

By Heidi VanValkenburg - Rhodes Bake & Serve

Oange Butterflake Roll


  • 12 Rhodes Texas™ Rolls, thawed but still cold
  • zest from 1 large orange
  • 3/4 cup sugar
  • 1/3 cup butter, melted
  • Icing:
  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 2-3 tablespoons fresh orange juice


Cut each Texas roll into 5 equal pieces. Flatten each piece slightly. In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture. Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-12 minutes. Remove from pan immediately and place on cooling rack. Combine icing ingredients and mix well. Brush over rolls while still warm.

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