Breads:

Orange Rolls

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Ingredients

Rolls:
1 envelope dry yeast
1/4 cup warm water
1/4 cup sugar
1 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup margarine, melted and divided
3-1/2 cups flour
3/4 cup sugar
2 tablespoons orange rind, grated
Glaze:
3/4 cup sugar
1/2 cup sour cream
Juice from 1 orange, freshly squeezed
1/4 cup margarine

Instructions

For the rolls, dissolve yeast in warm water in mixing bowl. Beat in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons melted margarine. Gradually add 2 cups of flour, beat, and add the remaining flour. Knead. Cover and let rise in warm place until double in bulk, about 2 hours. Punch down dough. Knead on floured board about 15 times. Divide dough in half; roll to 12 inch circle. Combine 3/4 cup sugar and orange rind. Brush dough with 1 tablespoon melted margarine and sprinkle with half of orange-sugar mixture. Cut into 8 wedges and roll up into crescent shape. Repeat with second half of dough. Place rolls, point side down in buttered 12x9-inch pan in two rows. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees for 25 minutes or until golden brown. For the glaze, combine ingredients, bring to boil and boil 3 minutes. Pour warm glaze over rolls right out of oven. For a thicker glaze, add 1 tablespoon corn starch to 1/4 cup water and add to boiling glaze mixture.

Judy DeBoever
Geneseo