Total Time
27mins
Prep 2 mins
Cook 25 mins

I found this recipe in an old issue of Cooking Light and decided it could stand to be slimmed down a little more. They turned out so good I decided to post it here...I like them better than my full fat family recipe!

Ingredients Nutrition

Directions

  1. For the dough:.
  2. Put yeast in a large mixing bowl, dissolve in warm water. Let stand for 5 minutes until foamy.
  3. Add 1/4 sugar, 1/2 cup sour cream, 2 tablespoons butter, salt and egg. Beat until smooth.
  4. Add 2 cups of the flour and beat until smooth.
  5. Turn out onto a lightly floured surface and add remaining flour a little at a time (you might not need it all) kneading until smooth and elastic, about 10 minutes. Dough might still be a little sticky.
  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover bowl with plastic wrap and a clean towel and put in a warm draft free place for 1 hour and 15 minutes or until doubled in size.
  7. In the meantime, stir together the remaining 3/4 cup sugar with the orange rind. Cover and set aside.
  8. Punch down dough and let rest for 5 minutes.
  9. Divide dough in half. Working with 1 portion at a time (cover the other half to keep it from drying out) roll out into a 12 inch circle.
  10. Brush the circle with 1 tablespoon melted butter and sprinkle with half the orange sugar mixture. Cut the circle into 12 wedges (a pizza cutter works great for this). Roll each wedge up tightly beginning at the wide end, like a croissant.
  11. Place the rolls, point side down in a 9x13 inch pan coated with cooking spray.
  12. Repeat with the other portion of dough. Place 8 rolls down the long side of the pan in three rows so you can fit all 24 rolls in evenly spaced.
  13. Cover with plastic wrap and let rise until doubled.
  14. Preheat oven to 350 degrees F.
  15. Uncover dough. Bake rolls for 25 minutes or until golden brown.
  16. While the rolls bake, prepare the glaze. Mix together the powdered sugar, softened butter and sour cream. Add orange juice until it reaches a good drizzling consistency.
  17. Drizzle warm rolls with the glaze.
  18. Keep any remaining rolls in the refrigerator, covered with foil. To reheat, put in a 300 degree F oven for 15 minutes, or until rolls are warm.

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