A scrumptious treat! These sweet rolls are absolutely wonderful. Each crescent shaped roll has an orange zest filling, then is covered with an orange glaze after baking.

Sweet Orange Rolls

Ingredients:

Dough:

¼ cup warm water (110 to 115 degrees)

1 package active dry yeast

¼ cup granulated sugar

2 large eggs, beaten

6 tablespoons unsalted butter, melted and cooled

½ cup sour cream

1 teaspoon salt

3½ to 4 cups all-purpose flour

Filling:

¾ cup granulated sugar

1 tablespoon grated orange zest

2 tablespoons unsalted butter, melted, divided

Glaze:

½ cup unsalted butter

¾ cup granulated sugar

½ cup sour cream

2 tablespoons freshly squeezed orange juice

Tip:  Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring. 

Directions:

Dough:

1. In a large mixing bowl, combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, melted butter, sour cream, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
    
4. Prepare two 13x9x2 inch oblong pans; lightly grease the pans with shortening
   
   Filling:
5. In a small bowl, combine sugar and orange zest. Set aside.
   
   
6. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
   
   
7. Divide dough in half. Roll half of the dough into a 12-inch circle. Use a pastry brush to brush dough with 1 tablespoon melted butter, and sprinkle half of the sugar-orange zest mixture on top. Cut into 12 pie-shaped wedges. Starting with the wide-end, roll-up each wedge; bend into a crescent shape and place point-side down in the baking pans about 1 inch apart. Repeat with the 2^nd half of the dough.
   
   
8. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
   
   
9. Preheat oven to 350 degrees F.
   
   Bake:  
   
10. Bake 15 to 20 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool. Drizzle glaze onto still hot rolls.
    
    Glaze:
11. Prepare glaze while rolls are baking. In a small heavy saucepan over medium-high heat, combine butter, sugar, sour cream, and orange juice; bring to a gentle boil, boil 3 minutes stirring constantly so mixture does not burn. Remove from heat and set aside to cool slightly until rolls are finished baking.
    
    Makes 24 rolls
    
    TheBakingPan.com
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