ORANGE ROLLS

By gaster16

Ingredients

• 1 envelope dry yeast
• 1/4 cup warm water
• 1/2 cup commercial sour cream
• 3/4 cup sugar divided
• 1 teaspoon salt
• 1/4 cup plus 2 tablespoons butter or margarine melted
• 2 eggs beaten
• 3-3 -1/2 cup all purpose flour divided
• 3 tablespoons grated orange rind
• 2 tablespoons butter or margarine softened
• orange glaze

Preparation

Step 1

Dissolve yeast in warm water, let stand 5 minutes. Combine sour cream, 1/4 cup sugar, and salt in a bowl, mix well. Add 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, 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” circle on a floured surface. Combine remaining 1/2 cup sugar and orange rind. 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 degrees for 18-20 minutes or until golden. Drizzle orange glaze over hot rolls, remove immediately from baking sheets. Makes 2 dozen.

ORANGE GLAZE:

1/4 cup sugar
1/4 cup commercial sour cream
2 tablespoons butter or margarine
1 tablespoon orange juice

Combine all ingredients in a small saucepan, mix well. Bring to a boil, and cook 3 minutes, stirring constantly. Makes 1/2 cup.

TO FREEZE: Bake rolls in 350 degree oven for 15 minutes, cool. Omit glaze. Wrap in aluminum foil freeze. To serve, place rolls on lightly greased baking sheets, and thaw. Bake at 350 degrees for 8-10 minutes or until golden, glaze as above.