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Luscious Orange Rolls

southern.chef's picture
Ingredients
  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
  Salt 1 Teaspoon
  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)
Directions

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 (85°), 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 350° for 18 to 20 minutes or until golden.
Drizzle Orange Glaze over hot rolls, remove immediately from baking sheets.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Servings: 
2

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