We were needing a little something special for breakfast, so I whipped out my trusty Southern Living All-Time Favorites Cookbook and browsed through the yeast breads section. I love working with yeast rolls and breads and this Orange Rolls recipe jumped right out at me – especially that sour cream butter glaze. There was no photo, so I was curious to see how they would turn out.
They turned out great! The soft yeast dough triangles are sprinkled with a sugar/orange zest mixture, rolled up, baked, then smothered in an awesome warm sour cream butter glaze. You may think it’s a lot of glaze, but when cooled, it’s perfect, so make sure and use all of it!
I thought I’d died and gone to heaven when I ate one of these warm and just glazed orange rolls. They’re soft and a little chewy, and the orange flavor comes through without being overpowering.
Be sure and set aside plenty of time for the dough to rise. Besides that, they’re not difficult at all to make. Just make sure your yeast is fresh (but you know that)!
****Excellent orange yeast rolls and a warm buttery glaze mellowed out with sour cream. Really outstanding!
- 1 pkg active dry yeast
- 1/4 C warm water (100 to 110°)
- 1 C sugar, divided
- 1/2 C butter, melted and divided
- 2 large eggs, lightly beaten
- 1/2 C sour cream
- 1 tsp salt
- 3 1/4 C all-purpose flour
- 2 tbsp orange zest (from 2 large oranges)
- 3/4 C sugar
- 1/2 C sour cream
- 1/2 C butter
- 2 tbsp fresh orange juice
- pinch of salt
Combine the yeast and warm water, stir, and let stand for 5 minutes to bloom. In a large mixing bowl, combine the yeast mixture, 1/4 cup of the sugar, 6 tablespoons of the butter, eggs, sour cream and salt until smooth. Gradually add 2 cups of the flour, 1/2 cup at a time, and beat at medium speed until smooth. Gradually add another cup and fourth of flour in until it creates a soft dough (you may not need all of the flour).
Turn out dough onto a floured surface and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 1/2 hours, or until almost doubled in bulk.
Combine the orange zest and remaining 3/4 cup of sugar in a bowl and stir until well combined.
Grease a 13x9" baking pan. Punch dough down and divide in half. Roll out one of the halves into a 12 inch circle and brush with 1 tablespoon of the melted butter. Sprinkle evenly with one-half of the orange zest/sugar mixture. Cut each circle into 12 even wedges, roll up each wedge starting at the wide end. Place each wedge, point side down, in the greased pan (with the other half of the dough there will end up being 3 rows of 8 rolls). Repeat with the other half of the dough, using the rest of the butter and orange zest/sugar mixture.
Cover the pan and let rise in a warm place, about 1 hour or until the rolls are almost doubled. Preheat the oven to 350° and bake the rolls for 22 minutes, turning the pan at 12 minutes.
Remove the baked rolls from the oven and start the glaze.
For the Glaze: Stir the sugar, sour cream, butter, orange juice and pinch of salt together in a medium pan over medium heat. Bring to a boil and stir constantly for 3 minutes. Remove from heat (makes about 1 1/2 cups). Pour the glaze evenly over the still warm rolls, making sure to get down in the nooks and crannies. Makes 2 dozen rolls.
Tips and Stuff:
Use your discretion on the flour amount in the dough. It shouldn't be sticky and should roll into a soft, smooth ball when removed from the mixer.
If the risen dough springs back while you're trying to roll it out, let it sit another five minutes before trying to roll again. It should relax the dough some.
Use all of the glaze! It looks like it will make the rolls soggy, but it won't.
Refrigerate any leftovers and microwave cold rolls about 20 seconds before serving.