Sour Cream Orange Rolls

From Studio 5

Dough:

1 package (1/4 oz) active dry yeast (I used 1 TBS)
1/2 cup warm water
1/3 cup sugar
2 eggs, slightly beaten
1/2 cup sour cream (I used light)
2 TBS butter, softened
1/2 tsp. salt
3- 1/2 cups flour

Filling:

Finely grate or zest peel (about 2 TBS zest) of 1 fresh orange. (Set orange aside to use in glaze.)
1/3 cup sugar
2 tablespoons butter, softened


Glaze:

Juice from the orange you used for your zest (about 2 TBS orange juice)
1/2 cup sour cream (I used light)
1/2 cup butter
3/4 cup sugar

Dough:
1. Add yeast to lukewarm water, stir to dissolve.

2. Place water and yeast in large mixing bowl; beat in 1/3 cup sugar, beaten eggs, sour cream, softened butter and salt.

3. Add 2-cups flour and beat well. Gradually add enough more flour to make a soft dough (but not sticky). Knead fifteen times. Allow dough to rest 10 minutes while preparing filling.

Filling:

4. In small bowl mix orange zest and 1/3 cup sugar.

5. Divide dough in half; roll out each portion on a lightly floured surface into a 12-inch circle.

6. Spread each circle with 1 tablespoon softened butter. Sprinkle circles equally with prepared orange sugar. Cut circles into 12 wedges. Starting at wide end of each wedge, roll up each wedge crescent roll fashion and place in buttered cookie sheet or 2-9x13in. pans.

7. Cover and allow rolls to rise until double in bulk. (I let mine raise about 1 hour).

8. Preheat oven to 350℉. Bake uncovered rolls 20 minutes or until lightly browned; remove from oven and spread with glaze while rolls are warm.

Glaze:

9. Combine all ingredients (sour cream, butter, sugar, and orange juice) in small saucepan. Stirring, over medium heat, bring to boil; boil 3 minutes stirring constantly. Pour glaze over warm rolls. They taste best when they are warm from oven.