Sweet Orange Rolls
Prep time
Cook time
Total time
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.
Recipe type: Dessert | Yeast Bread | Orange
  • 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
  • ¾ cup granulated sugar
  • 1 tablespoon grated orange zest
  • 2 tablespoons unsalted butter, melted, divided
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 2 tablespoons freshly squeezed orange juice
  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
  1. In a small bowl, combine sugar and orange zest. Set aside.
  2. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
  3. 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 2nd half of the dough.
  4. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Bake: 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.
  1. 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.
Recipe Notes
Pan: Two 13"x9"x2" inch oblong Pan Prep: Greased Oven Temp: 350° Yield: 24 Rolls Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/yeast-breads/sweet-orange-rolls/