Luscious Orange Rolls
|Dry yeast||1 Tablespoon (1 Envelope)|
|Warm water||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs) (Any Commercial Brand)|
|Sugar||3⁄4 Cup (12 tbs), divided|
|Butter||6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoons)|
|Eggs||2 , beaten|
|All-purpose flour||3 1⁄2 Cup (56 tbs), divided|
|Grated orange rind||3 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
|Orange glaze||1 Cup (16 tbs)|
Dissolve yeast in warm water, let stand 5 minutes.
Combine sour cream, 1/4 cup sugar, and salt in a small mixing bowl, mix well.
Add 1/ cup plus 2 tablespoons melted butter, eggs, 2 cups flour, and yeast mixture, mix well.
Gradually add enough remaining flour to make a soft dough.
Turn dough out on a floured surface, and knead until smooth and elastic (about 5 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
Punch dough down, and divide in half.
Roll each half into a 12-inch circle on a floured surface.
Combine remaining 1/2 cup sugar and orange rind in a small mixing bowl.
Spread each circle with 1 tablespoon butter, sprinkle with half of orange-sugar mixture.
Cut each circle into 12 wedges.
Roll up each wedge tightly, place point side down on greased baking sheets.
Cover and let rise in a warm place, free from drafts, 1 hour or until almost doubled in bulk.
Bake at 350Â° for 18 to 20 minutes or until golden.
Drizzle Orange Glaze over hot rolls, remove immediately from baking sheets.