Orange Rolls with Sour Cream Butter Glaze
These Orange Rolls with Sour Cream Butter Glaze. Are a delightful morning treat. The rolls are fluffy. And soft. Thanks to the active dry yeast. And room temperature ingredients. Which ensures even rising. The dough, is enriched with sour cream, butter, and eggs. Has a tender crumb. That melts in your mouth. The fresh orange zest. Adds a bright, citrusy flavor. Perfectly balanced by the sweet. And tangy sour cream butter glaze. Baked until golden brown. And slathered with the rich glaze. These rolls. Are a perfect way. To start your day.
24 Servings
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
To make these Orange Rolls gluten-free. Substitute the all-purpose flour. With a high-quality gluten-free flour blend. That contains xanthan gum. Or another binding agent. Ensure all other ingredients. Like the yeast and sour cream. Are certified gluten-free. To avoid cross-contamination. The process remains the same: activate the yeast, mix, and knead the dough. And allow it to rise. Gluten-free dough may be slightly stickier. So keep extra flour on hand for dusting. The result will be just as delicious—soft, fluffy rolls. With a vibrant citrus flavor. All without the gluten.