![]() ![]() Cover the pan and let rise in a warm place, about 1 hour or until the rolls are almost doubled.Repeat with the other half of the dough, using the rest of the butter and orange zest/sugar mixture. Place each wedge, point side down, in the greased pan (with the other half of the dough there will end up being 3 rows of 8 rolls). Cut each circle into 12 even wedges, roll up each wedge starting at the wide end.Sprinkle evenly with one-half of the orange zest/sugar mixture. Roll out one of the halves into a 12 inch circle and brush with 1 tablespoon of the melted butter. Combine the orange zest and remaining ¾ cup of sugar in a bowl and stir until well combined.Cover and let rise in a warm place for 1 ½ hours, or until almost doubled in bulk. Place in a well-greased bowl, turning to grease the top. Turn out dough onto a floured surface and knead until smooth and elastic (about 5 minutes).Gradually add another cup and fourth of flour in until it creates a soft dough (you may not need all of the flour). Gradually add 2 cups of the flour, ½ cup at a time, and beat at medium speed until smooth. In a large mixing bowl, combine the yeast mixture, ¼ cup of the sugar, 6 tablespoons of the butter, eggs, sour cream and salt until smooth.Combine the yeast and warm water, stir, and let stand for 5 minutes to bloom.Your family and friends will be enormously grateful and think you're the best baker ever. Try these Orange Rolls with a Warm Sour Cream Butter Glaze. Warm them up for 10 or 15 seconds and they're back to being perfect again. We ate these for breakfast, but found ourselves sneaking them for snacks, too. Just make sure your yeast is fresh (but you know that). Besides that, they're not difficult at all to make. They're soft and a little chewy, and the orange flavor comes through without being overpowering.īe sure and set aside plenty of time for the dough to rise. I thought I'd died and gone to heaven when I ate one of these warm and just glazed orange rolls. You may think it's a lot of glaze, but when cooled, it's perfect, so make sure and use all of it! They turned out great! The soft yeast dough triangles are sprinkled with a sugar/orange zest mixture, rolled up, baked, then smothered in an awesome warm sour cream butter glaze. There was no photo, so I was curious to see how they would turn out. I love working with yeast rolls and breads and these Orange Rolls with a Warm Sour Cream Butter Glaze jumped right out at me - especially that sour cream butter glaze. We were needing a little something special for breakfast, so I whipped out my trusty Southern Living All-Time Favorites Cookbook and browsed through the yeast breads section.
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