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.
Ingredients
- For the Dough:
- 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
Instructions
- Combine yeast and warm water; let stand 5 minutes.
- Mix yeast mixture, ¼ cup sugar, 6 tbsp 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.
