Orange Rolls

These are the BEST orange rolls out there!  The dough and the icing both have sour cream, which adds a deep richness and softness to these delicious rolls.  Christmas morning would not be what it is with out these rolls, along with Breakfast Casserole after opening presents.  

The recipe comes from my mother in law's cookbook.  Another favorite of Jason's from growing up.  Perfect for a festive breakfast, or for a decadent dessert. 

For Christmas I make them the night before, I will start the dough about lunch time on Christmas Eve.  I warm them in the oven after we open presents on Christmas morning, then make and add the icing/glaze. 

1 TBSP active dry yeast

1/4 cup warm water (I got VERY warm, almost hot to make sure the yeast gets activated.  This is actually a very small amount of yeast for this amount of dough.)

1 cup sugar

1 tsp salt

2 eggs

1/2 cup sour cream

1/2 butter or margarine (1 stick), melted

3 1/2 cups flour

2 TBSP grated orange peel (about 2 oranges)

Glaze - 

3/4 cup sugar

1/2 cup sour cream

2 TBSP orange juice

1/2 cup butter or margarine

1.  Dissolve yeast in warm water in large mixing bowl (I use the bowl of my Kitchenaid mixer.) Beat in 1/4 cup of the sugar, salt, eggs, sour cream, and 6 TBSP of melted butter.  Gradually add 2 cups flour.  Beat till smooth.  Knead remaining flour into dough.  I use my dough hook for all of this.  I really hate kneading, so I let my dough hook work the dough really well.  

2.  Let the dough rise in a large, lightly greased bowl, in a warm place, covered.  Rise till doubled, about 2 hours.  This dough does take longer than your average dough to rise.  If I am in a hurry, then I start out by adding 2 TBSP to the 1/4 cup of hot water in the beginning.  

Knead the dough on a well floured surface.  I do this in the bowl.  I just punch it around a little bit.  (Can you tell I am really not in love with kneading dough?)

3.  Roll one half of the dough to a 12 inch circle.  Combine 3/4 sugar and orange rind.  Brush dough with 1 TBSP melted butter and sprinkle with one half of the orange/sugar mixture.  

4.  Cut into 12 wedges.  Roll up, starting with the wide end.  Repeat with remaining dough.  (I tend to always cut more than 12 wedges.  I don't count them.  I just eyeball a good width, and end up with however many.

5.  Place point side down in the three rows in greased 9x13 pan.  Cover and let rise in a warm place, about an hour. 

6.  Then bake in moderate oven.  350 degrees for 20 minutes or until golden brown.

Glaze - 

Combine ingredients and boil for 3 minutes, stirring constantly.  Pour over rolls when removed from the oven.  

There is a lot of glaze.  I pour it all on, all over the rolls.  It soaks into every crevice, and is SO good!