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
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
Instructions
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:
  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.
Glaze:
  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

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Recipe by at https://thebakingpan.com/recipes/yeast-breads/sweet-orange-rolls/