I recently tried these Orange Rolls with a Warm Sour Cream Butter Glaze, and they turned out to be a delightful treat. The soft, fluffy yeast rolls are infused with a bright orange zest and topped with a luscious sour cream butter glaze that adds a rich, tangy sweetness. Perfect for breakfast, brunch, or a special snack, these rolls are sure to impress.

Why I Love This Recipe

What I love about this recipe is how it combines the freshness of orange with the richness of a buttery glaze. The dough is soft and easy to work with, and the orange zest adds a natural citrus flavor without being overpowering. The glaze seeps into every crevice, ensuring each bite is moist and flavorful. Plus, the aroma while baking is simply irresistible.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package active dry yeast
¼ cup warm water (100 to 110°F)
1 cup sugar, divided
½ cup butter, melted and divided
2 large eggs, lightly beaten
½ cup sour cream
1 teaspoon salt
3¼ cups all-purpose flour
2 tablespoons orange zest (from 2 large oranges)

For the Glaze:

¾ cup sugar
½ cup sour cream
½ cup butter
2 tablespoons fresh orange juice
Pinch of salt

Directions

I start by combining the yeast and warm water, stirring, and letting it stand for 5 minutes to bloom.
In a large mixing bowl, I mix the yeast mixture, ¼ cup of the sugar, 6 tablespoons of the melted butter, eggs, sour cream, and salt until smooth. Gradually, I add 2 cups of the flour, ½ cup at a time, beating at medium speed until smooth. Then, I add another 1¼ cups of flour until it forms a soft dough (I may not need all the flour).
I turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Then, I place it in a well-greased bowl, turning to grease the top, cover, and let it rise in a warm place for 1½ hours, or until almost doubled in bulk.
I combine the orange zest and remaining ¾ cup of sugar in a bowl, stirring until well combined.
After greasing a 13x9-inch baking pan, I punch down the dough and divide it in half. I roll out one half into a 12-inch circle, brush with 1 tablespoon of the melted butter, and sprinkle evenly with half of the orange zest/sugar mixture.
I cut each circle into 12 even wedges and roll up each wedge starting at the wide end. Placing each wedge, point side down, in the greased pan, I repeat with the other half of the dough, using the remaining butter and orange zest/sugar mixture.
I cover the pan and let it rise in a warm place for about 1 hour, or until the rolls are almost doubled. Then, I preheat the oven to 350°F and bake the rolls for 22 minutes, turning the pan at 12 minutes.
While the rolls are baking, I prepare the glaze by stirring the sugar, sour cream, butter, orange juice, and a pinch of salt together in a medium pan over medium heat. I bring it to a boil and stir constantly for 3 minutes, then remove from heat.
Once the rolls are out of the oven, I pour the glaze evenly over the still-warm rolls, ensuring it seeps into all the nooks and crannies.

Servings and Timing

Yield: 24 small rolls
Prep Time: 30 minutes
Cook Time: 22 minutes
Inactive Time (Rising): 2 hours
Total Time: Approximately 2 hours 52 minutes

Variations

Lemon Rolls: I sometimes substitute lemon zest and juice for the orange to create a tangy lemon version.
Nutty Addition: Adding chopped nuts like pecans or walnuts to the filling gives a delightful crunch.
Cream Cheese Glaze: For a richer topping, I replace the sour cream glaze with a cream cheese glaze.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, I microwave a roll for about 15-20 seconds until warm.

FAQs

How can I tell if the dough has risen enough?

I check if the dough has doubled in size and springs back slowly when I press it lightly with my finger.

Can I prepare the rolls ahead of time?

Yes, I often prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

What if I don't have fresh oranges?

I use bottled orange juice and dried orange zest as substitutes, though fresh oranges provide the best flavor.

Can I freeze the baked rolls?

Absolutely. I let the rolls cool completely, wrap them tightly, and freeze for up to 3 months. I thaw and reheat them as needed.

Is it necessary to use all the glaze?

I find that using all the glaze ensures the rolls are moist and flavorful, but I can adjust the amount to my preference.

Conclusion

These Orange Rolls with a Warm Sour Cream Butter Glaze have become a favorite in my household. The combination of soft, citrus-infused dough and rich, tangy glaze creates a treat that's hard to resist. Whether for a special breakfast or a delightful snack, these rolls are sure to please.

Orange Rolls with a Warm Sour Cream Butter Glaze

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Author: Sue
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 2 hours 52 minutes (including rising time)
Yield: 24 small rolls
Category: Breakfast, Brunch, Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Orange Rolls with a Warm Sour Cream Butter Glaze are the perfect citrusy breakfast or brunch treat. Made with a soft, fluffy yeast dough infused with fresh orange zest and finished with a rich, tangy butter glaze, these homemade rolls offer a mouthwatering twist on traditional sweet rolls. Ideal for special mornings or holidays, these orange rolls are moist, flavorful, and unforgettable.

Instructions

Combine yeast and warm water; let stand 5 minutes.
Mix yeast mixture, ¼ cup sugar, 6 tablespoon melted butter, eggs, sour cream, and salt until smooth. Gradually add 2 cups flour, then up to 1¼ cups more until soft dough forms.
Knead dough on floured surface for 5 minutes; place in greased bowl, cover, and let rise for 1½ hours.
Mix remaining ¾ cup sugar with orange zest.
Punch down dough, divide in half. Roll each into 12-inch circle, brush with butter, and sprinkle with zest mixture.
Cut each into 12 wedges, roll from wide end. Place point-down in greased 13x9-inch pan.
Cover and rise again for 1 hour. Bake at 350°F for 22 minutes, rotating pan halfway through.
For glaze: simmer sugar, sour cream, butter, juice, and salt for 3 minutes.
Pour warm glaze over hot rolls after baking.

Notes

Prepare dough ahead of time and refrigerate after shaping. Let come to room temp and rise before baking.
Substitute lemon zest/juice for a lemon variation.
Add chopped nuts to filling for crunch.
Store at room temp (2 days) or refrigerate (1 week); microwave to reheat.
Rolls can be frozen up to 3 months.