Orange Rolls with Sour Cream Butter Glaze – Get ready to fall in love. With these delectable Orange Rolls with Sour Cream Butter Glaze. Soft, fluffy rolls infused with fresh orange zest. And topped with a rich, tangy glaze. Made from sour cream. And butter. Perfect for a special breakfast. Or brunch treat. These rolls will have everyone. Asking for seconds!
The first time I made these Orange Rolls with Sour Cream Butter Glaze. I was experimenting with flavors. For a family brunch. My husband. Who loves anything citrus. Couldn’t stop raving about them. Our little one was enchanted. By the sweet, zesty aroma filling the kitchen. Now, these rolls are a family favorite. Especially on lazy Sunday mornings. When we all sit together. Savoring each bite.
What makes this Orange Rolls with Sour Cream Butter Glaze truly stand out?
These Orange Rolls stand out. Because of their unique combination of a fluffy, tender dough. And a vibrant orange flavor. The rich sour cream butter glaze. Adds an irresistible tangy sweetness. That perfectly balances the citrus notes. Plus, they’re surprisingly easy to make. Transforming simple ingredients. Into a delightful treat. That feels both indulgent and homemade.
What You Need To Make This Orange Rolls with Sour Cream Butter Glaze Recipe?
Active dry yeast: This little ingredient. Is the magic behind the fluffiness of our rolls. Let it bloom in warm water. To wake it up!
Warm water: Just the right temperature. To activate the yeast. Too hot, and you’ll kill it. Too cold, and it won’t wake up.
Sugar: We’re using this in the dough. And the glaze. It adds sweetness. And helps the yeast do its job.
Butter: Melted butter brings richness. And moisture. To both the dough and the glaze. Making these rolls utterly irresistible.
Eggs: They add structure. And a tender crumb to the dough.
Sour cream: This ingredient keeps the dough moist. And gives a slight tang. That perfectly balances the sweet glaze.
Salt: A pinch of salt enhances all the other flavors.
All-purpose flour: The backbone of our dough. Creating the perfect structure.
Orange zest: Fresh and vibrant. It infuses the dough with a natural citrus flavor.
Orange juice: Used in the glaze. To add a burst of fresh, tangy sweetness.
Steps To Make Orange Rolls with Sour Cream Butter Glaze:
Step 1: Activate the Yeast: Combine the yeast and warm water in a small bowl. Give it a stir. And let it sit for about 5 minutes. Until it starts to foam up a bit – that means it’s alive and kicking!
Step 2: Mix the Dough: In a large mixing bowl, blend the yeast mixture with 1/4 cup of sugar, 6 tablespoons of melted butter, eggs, sour cream, and salt until smooth. Gradually add in 2 cups of flour, half a cup at a time, beating at medium speed. Until it’s nice and smooth. Slowly add in another cup and a quarter of flour. Until a soft dough forms.
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Step 3: Knead the Dough: Turn the dough onto a floured surface. And knead for about 5 minutes. Until it’s smooth and elastic. Pop it into a greased bowl. Turn it to grease the top, cover it, and let it rise in a warm spot for about 1 1/2 hours. Until it’s almost doubled in size.
Step 4: Prepare the Orange Mixture: Mix the orange zest with the remaining 3/4 cup of sugar in a bowl. Set aside.
Step 5: Shape the Rolls: Grease a 13×9″ baking pan. Punch down the dough. And divide it in half. Roll out one half into a 12-inch circle and brush with 1 tablespoon of melted butter. Sprinkle half of the orange zest mixture evenly over the dough. Cut the circle into 12 wedges and roll up each wedge starting at the wide end. Place them point-side down in the greased pan. Repeat with the remaining dough.
Step 6: Second Rise: Cover the pan. And let the rolls rise in a warm place for about an hour. Until they’re almost doubled.
Step 7: Bake: Preheat your oven to 350°F. Bake the rolls for 22 minutes, turning the pan halfway through. Until they’re golden brown.
Step 8: Make the Glaze: While the rolls are baking, mix the glaze ingredients in a medium saucepan over medium heat. Stir constantly. And bring to a boil for about 3 minutes. Remove from heat.
Step 9: Glaze the Rolls: Pour the glaze over the warm rolls as soon as they come out of the oven. Making sure to cover them thoroughly.
Tip:
For the best flavor and texture. Make sure your ingredients. Are at room temperature before starting. Room temperature eggs, butter, and sour cream. Blend more smoothly into the dough. Ensuring even rising. And a tender crumb. When kneading the dough. Don’t rush. Spend a good 5-10 minutes. To develop the gluten properly. Which will give you that perfect fluffy texture. Also, don’t skip the second rise. It allows the flavors to develop. And the dough to reach its full potential. Lastly, pour the glaze over the rolls. While they are still warm from the oven. This allows the glaze to seep. Into every nook and cranny. Making each bite. Sweet, tangy, and utterly delicious.
Frequently Asked Questions:
Can I make the dough the night before?
Absolutely! You can prepare the dough. And let it rise overnight in the refrigerator. Just bring it to room temperature. Before shaping the rolls.
Can I use store-bought orange juice instead of fresh?
Fresh orange juice gives the best flavor. But in a pinch, store-bought works too. Just make sure it’s 100% orange juice. Without added sugars.
How do I store leftover rolls?
Store any leftover rolls in an airtight container. At room temperature for up to 2 days. You can also freeze them. For longer storage.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Orange Rolls with Sour Cream Butter Glaze
Ingredients
- 1 package active dry yeast
- 1/4 cup warm water 100 to 110°F
- 1 cup sugar divided
- 1/2 cup butter melted and divided
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 3 1/4 cups all-purpose flour
- 2 tablespoons orange zest from 2 large oranges
For the Glaze:
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/2 cup butter
- 2 tablespoons fresh orange juice
- Pinch of salt
Instructions
- Activate Yeast: Mix yeast and warm water. Let sit for 5 minutes until foamy.
- Prepare Dough: Combine yeast mixture, 1/4 cup sugar, 6 tablespoons butter, eggs, sour cream, and salt. Gradually add 2 cups flour. Mix until smooth, then add another 1 1/4 cups flour. To form a soft dough.
- Knead Dough: Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl. Cover, and let rise for 1 1/2 hours.
- Orange Mixture: Mix orange zest with remaining 3/4 cup sugar.
- Shape Rolls: Grease a 13x9" pan. Punch down the dough. Divide in half. Roll out each half into a 12" circle. Brush with 1 tablespoon melted butter. Sprinkle with half orange mixture. Cut into 12 wedges, and roll up from the wide end. Place in pan.
- Second Rise: Let rolls rise for 1 hour.
- Bake: Preheat oven to 350°F. Bake rolls for 22 minutes, turning halfway.
- Make Glaze: Combine glaze ingredients in a pan. Boil for 3 minutes.
- Glaze Rolls: Pour glaze over warm rolls. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
