I received a pan of tender Orange Breakfast Rolls as a Christmas gift one year, from my friends Sandy and Jack , when we lived in Colfax Washington. The rolls were a delicious suprise and change from the usual cinnamon rolls I baked for our family. Sandy included a handwritten recipe card, and I have made the recipe over and over during the holidays! If you haven't tried Orange Rolls yet, try this recipe. Merry Christmas Time!
Orange Breakfast Rolls
Makes 24 rolls, may be doubled
1 pkg. Yeast
½ c. sour cream
¼ c. warm water
1 tsp. salt
¼ c. sugar
6 T. softened butter
2 ¾ c. flour
Soften yeast in warm water in a mixing bowl. Stir in the sugar, eggs, sour cream, salt, butter & flour. Make a soft dough of this, adding spoons of flour if dough too wet. Knead until smooth. Cover and rise in an oiled bowl until doubled in size. ( You may place in refrigerator overnight, remove in AM to finish rising.)
When risen, dump out onto a floured surface, knead 15 times, then roll half of the dough into a 12-inch round circle. Brush with 1 T. melted butter. Sprinkle with half of the orange rind mixture. Cut into 12 pie wedges and roll up each wedge starting at the widest end. Set each crescent shaped roll on a baking sheet, pointed end down so as not to unfurl. Cover with plastic, and rise again until doubled in size. Bake in a preheated 350° oven for appx. 25 to 30 mins. Remove, leave in pan and top with prepared orange glaze.
Orange Rind Mixture
¾ c. sugar, ¾ c. coconut & 3 T. grated orange rind.
¾ c. sugar, ½ c. sour cream, 2 T. orange juice & ¼ c. butter.
Bring to boil, stirring occasionally for 3 minutes. Pour over rolls.