Luscious Orange Rolls Recipe




 Dry yeast1 Tablespoon (1 Envelope)
 Warm water1⁄4 Cup (4 tbs)
 Sour cream1⁄2 Cup (8 tbs) (Any Commercial Brand)
 Sugar3⁄4 Cup (12 tbs), divided
 Salt1 Teaspoon
 Butter6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoons)
 Eggs2 , beaten
 All-purpose flour3 1⁄2 Cup (56 tbs), divided
 Grated orange rind3 Tablespoon
 Butter/Margarine2 Tablespoon, softened
 Orange glaze1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 2059 Calories from Fat 593

% Daily Value*

Total Fat 68 g103.9%

Saturated Fat 39.4 g196.9%

Trans Fat 0 g

Cholesterol 370.4 mg

Sodium 1147 mg47.8%

Total Carbohydrates 334 g111.4%

Dietary Fiber 9.9 g39.5%

Sugars 159.2 g

Protein 34 g67.6%

Vitamin A 43.4% Vitamin C 51.9%

Calcium 18% Iron 70.1%

*Based on a 2000 Calorie diet


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.