Prep 30 mins
Cook 2 hrs
Wow, I just made these today, and the smell that filled my kitchen was heavanly! I found these in a magazine, and its my new favorite recipe, its even not that high in fat or calories...but you'd never know!
- 7.08 g package dry yeast
- 118.29 ml warm water (100-110)
- 236.59 ml sugar, divided
- 118.29 ml light sour cream
- 29.58 ml butter, softened
- 4.92 ml salt
- 1 large egg, lightly beaten
- 828.06 ml flour, divided
- cooking spray
- 29.58 ml butter, melted
- 29.58 ml grated orange rind
- 177.44 ml sugar
- 59.14 ml butter
- 29.58 ml fresh orange juice
- 118.29 ml light sour cream
- To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.
- Lightly spoon flour into dry measuring cups and level with knife.
- Add 2 cups flour to yeast mixture, beat till smooth.
- Add 1 more cup flour and stir with wooden spoon till a dough forms.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready).
- Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).
- Roll each portion into a 12-inch round on floured surface.
- Brush each circle with 1 Tbsp melted butter.
- Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
- Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
- Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.
- Preheat oven to 350°.
- Uncover and cook 20-25 minutes, or until golden brown.
- While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly.
- Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
- Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.
Nothing much to say except "wow"!!!
Wonderful recipe! I have tried other kinds of recipes similar to this but they have always gotten very hard very quickly after cooling. With the glaze drizzled over though, I think this kept them very moist even later in the day. I also loved the fact that they did not taste like baby aspirin. My husband loves that kind of orange flavor but I don't so this was a recipe that we both enjoyed.
I made these this weekend and everyone adored them. I had no sour cream and we were all too ill to go to the store so I subbed yogurt with good results. Also I had my 13 x 9 pan full of brownies so I just baked these on a cookie sheet and then drizzled each one individually after cooking. I actually think I will do them that way again as it made for a bit less glaze if one wanted less.