Sour Cream Orange Rolls
A college classmate shared this rich roll recipe during a class demonstration. It is delicious with a cold glass of milk and has been one of my favorites since college. Try it for your next brunch. Makes 24 rolls
Dough:
1 package (1/4 oz) active dry yeast
1/2 cup luke warm water
1/3 cup sugar
2 eggs, slightly beaten
1/2 cup sour cream
2 tablespoons butter, softened
1/2 teaspoon salt
3 1/2 cups flour
Add yeast to lukewarm water, stir to dissolve. Place water and yeast in large mixing bowl; beat in 1/3 cup sugar, beaten eggs, sour cream, softened butter and salt. Add 2-cups flour and beat well. Gradually add enough more flour to make a soft dough (but not sticky). Knead fifteen times. Allow dough to rest 10 minutes while preparing filling.
Filling:
1 fresh orange
1/3 cup sugar
2 tablespoons butter, softened
Finely grate or zest peel of orange; set orange aside. Measure 2-tablespoons zest into small mixing bowl; add sugar and mix well.
Divide dough in half; roll out each portion on a lightly floured surface into a 12-inch circle. Spread each circle with 1 tablespoon softened butter. Sprinkle circles equally with prepared orange sugar. Cut circles into 12 wedges. Starting at wide end of each wedge, roll up each wedge crescent roll fashion and place in buttered 9x13 baking pan. For a more defined roll shape, spread roll out in two 9x13 pans or place rolls to bake on a large sheet pan. Cover and allow rolls to rise until double in bulk.
Preheat oven to 350º F. Bake rolls 20 minutes or until lightly browned; remove from oven and spread with glaze.
Glaze:
1/2 cup sour cream
1/2 cup butter
3/4 cup sugar
2 tablespoons fresh orange juice (see filling)
Combine all ingredients in small saucepan. Stirring, over medium heat, bring to boil; boil 3 minutes stirring constantly. Pour glaze over warm rolls.
