Skip Navigation Links
  Skip Navigation Links  

Breads, Rolls, and Muffins - Sour Cream Orange Rolls

  • Dough:
  • 1/2 cup water
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 3 cups bread flour
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 3 tablespoons yeast
  • Filling:
  • 4 tablespoons butter at room temperature
  • 1/2 cup sugar
  • Grated rind from one large navel orange
  • Glaze:
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 tablespoons fresh orange juice

Put dough ingredients into bread machine in the order listed. Set machine to dough cycle and start. When finished, roll dough into a 1/4-inch thick rectangle on a floured surface. Spread 4 tablespoons room-temperature butter onto dough. Sprinkle orange filling ingredients over butter. Roll up jellyroll style and cut into 2-inch pieces.
Place into a greased 9-x-13-inch pan and allow the rolls to rise in warm place for about two hours or until doubled in size. Bake at 350ยบ for 20 minutes.
While the rolls bake, make the glaze:
Combine ingredients in small saucepan. Bring to a boil, stirring constantly. Boil three minutes. Immediately pour glaze over hot rolls.
Submitted By: Phyllis Johnston
Lincoln Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2023 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice