Orange Rolls With Sour Cream Glaze

These Orange Rolls with Sour Cream Glaze are so yummy! They are some of the best orange rolls that I’ve ever had.

These rolls are absolutely, without a doubt, some of the best orange rolls I’ve ever had.  Every time I make them I fall more and more in love with them.  I made them a couple weeks ago and sent some down to my friend.  She called me and said “those rolls are definitely blog worthy!”  They really are amazing.  Trust me, you must make these rolls.   I am warning you though, you won’t be able to stop at just one . . . at least I can’t!

Orange rolls with sour cream glaze

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• Author: 5boysbaker.com
• Prep Time: 2 hours
• Cook Time: 20 mins
• Total Time: 2 hours 20 minutes
• Yield: 16 rolls 1x

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Ingredients

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DOUGH:

• 1 pkg. active dry yeast
• 1/2 cup warm water
• 1/2 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 6 Tbsp. melted butter
• 1/2 tsp. salt
• 3 1/2 cups flour

ORANGE FILLING:

• 2 Tbsp. melted butter
• 1/2 cup sugar
• 2 Tbsp. orange rind

ORANGE GLAZE:

• 1/2 cup sour cream
• 3/4 cup sugar
• 2 Tbsp. orange juice

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Instructions

1. In a large bowl dissolve the yeast in the water.  Add all other ingredients except the flour.  Mix well and add 2 cups of the flour, continue mixing and add the remaining flour, mixing until smooth.  Cover and let rise until doubled (about 1 hour).  Punch down and knead on lightly floured surface.  Split dough in half and roll out one half of the dough into a 12-inch circle, spread with half of the orange filling.  Cut into 8 pie-shaped wedges.  Beginning with large end, roll into crescents.  Repeat with other half of the dough.
2. Place on greased cookie sheet.  Let rise again until double in size.  Bake at 350 degrees for 18-20 minutes or until golden brown.
3. While rolls are baking mix glaze ingredients in a small sauce pan, bring to a boil and boil for 3 minutes, stirring constantly.  Generously spread glaze over hot rolls.

Notes

If you want larger rolls you can just roll out the entire batch of dough and have larger crescent rolls.  I personally like to split the dough and they still end up being a good size roll. 

• Category: Breads

Recipe Source: Pinch of Salt Lake Cookbook