Why You’ll Love This Recipe
- Irresistible Aroma and Flavor: The combination of orange zest in the dough and a warm, buttery glaze creates a mouthwatering scent and taste
- Soft and Fluffy Texture: The yeast-based dough yields tender rolls that melt in your mouth.
- Perfect for Sharing: With 24 small rolls, this recipe is ideal for gatherings, ensuring everyone gets a delightful treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- 1 package active dry yeast4
- ¼ cup warm water (100°F to 110°F)
- 1 cup granulated sugar, divided
- ½ cup unsalted butter, melted and divided
- 2 large eggs, lightly beaten
- ½ cup sour cream
- 1 teaspoon salt
- 3¼ cups all-purpose flou
For the Glaze:
- ¾ cup granulated sugar
- ½ cup sour cream
- ½ cup unsalted butter
- 2 tablespoons fresh orange juice
- Pinch of salt
Directions
-
Prepare the Dough:
- In a small bowl, dissolve the yeast in warm water. Let it stand for 5 minutes until frothy.
- In a large mixing bowl, combine the yeast mixture, ¼ cup of sugar, 6 tablespoons of melted butter, beaten eggs, sour cream, and salt. Mix until smooth
- Gradually add 2 cups of flour, ½ cup at a time, mixing at medium speed until smooth.
- Add another 1¼ cups of flour gradually until a soft dough forms (you may not need all the flour).
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1½ hours, or until almost doubled in size.
-
Shape the Rolls:
- Combine the orange zest and remaining ¾ cup of sugar in a bowl; set aside
- Punch down the risen dough and divide it into two equal portions.
- Roll out one portion into a 12-inch circle on a floured surface.
- Brush with 1 tablespoon of melted butter and sprinkle half of the orange zest-sugar mixture evenly over it.
- Cut the circle into 12 wedges, roll each wedge from the wide end, and place them point-side down in a greased 13×9-inch baking pan.
- Repeat with the second portion of dough, using the remaining butter and orange zest-sugar mixture.
- Cover the pan and let the rolls rise in a warm place for about 1 hour, or until nearly doubled.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 22 minutes, rotating the pan halfway through, until golden brown
-
Prepare the Glaze:
- In a medium saucepan, combine the sugar, sour cream, butter, orange juice, and a pinch of salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Let it boil for 3 minutes, then remove from heat.
-
Glaze the Rolls:
- While the rolls are still warm, pour the glaze evenly over them, ensuring it seeps into all the nooks and crannies.
- Allow the rolls to cool slightly before serving.
Servings and Timing
- Servings: 24 small rolls
- Preparation Time: 30 minutes
- Inactive Time (Rising): 2 hours
- Baking Time: 22 minutes
- Total Time: Approximately 3 hours
Variations
- Make-Ahead Option: After glazing, cover and refrigerate the rolls overnight. In the morning, let them sit at room temperature for about 30 minutes before baking to allow the glaze to set.
- Freezing: These rolls freeze well. After baking and glazing, let them cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the microwave or oven before serving.
Storage/Reheating
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days.
- Reheating: Warm individual rolls in the microwave for about 15-20 seconds or reheat the entire batch in a 350°F oven for 10-15 minutes.
Orange Rolls with a Warm Sour Cream Butter Glaze
These Orange Rolls with a Warm Sour Cream Butter Glaze are soft, slightly chewy yeast rolls filled with zesty orange flavor and topped with a creamy, buttery glaze. Perfect for breakfast, brunch, or as a special treat, these rolls offer a delightful aroma and flavor that will impress your guests.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours 10 minutes
- Yield: 24 small rolls
- Category: Breakfast,
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 package active dry yeast
- ¼ cup warm water (100°F to 110°F)
- 1 cup granulated sugar, divided
- ½ cup unsalted 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 granulated sugar
- ½ cup sour cream
- ½ cup unsalted butter
- 2 tablespoons fresh orange juice
- Pinch of salt
Instructions
-
Prepare the Dough:
- In a small bowl, dissolve the yeast in warm water and let it stand for 5 minutes until frothy.
- In a large bowl, combine the yeast mixture, ¼ cup of sugar, 6 tablespoons of melted butter, beaten eggs, sour cream, and salt. Mix until smooth.
- Gradually add 2 cups of flour, mixing until smooth.
- Add the remaining flour (1¼ cups) gradually until a soft dough forms. Knead the dough for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1½ hours until doubled in size.
-
Shape the Rolls:
- Mix the remaining ¾ cup sugar and orange zest.
- Punch down the dough and divide it into two equal portions.
- Roll out one portion into a 12-inch circle. Brush with 1 tablespoon melted butter and sprinkle half of the orange zest-sugar mixture.
- Cut the circle into 12 wedges and roll each wedge from the wide end. Place them point-side down in a greased 13×9-inch pan.
- Repeat with the second dough portion.
- Cover and let the rolls rise for 1 hour until nearly doubled.
-
Bake:
- Preheat oven to 350°F (175°C).
- Bake for 22 minutes, rotating the pan halfway through, until golden brown.
-
Prepare the Glaze:
- In a medium saucepan, combine sugar, sour cream, butter, orange juice, and a pinch of salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for 3 minutes and then remove from heat.
-
Glaze the Rolls:
- While the rolls are still warm, pour the glaze evenly over them, allowing it to seep into the rolls.
- Let them cool slightly before serving.
Notes
- Make-Ahead Option: After glazing, refrigerate the rolls overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.
- Freezing: These rolls freeze well. After baking and glazing, let them cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the microwave or oven before serving.
