ORANGE ROLLS

Steps:

• To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.
• Lightly spoon flour into dry measuring cups and level with knife.
• Add 2 cups flour to yeast mixture, beat till smooth.
• Add 1 more cup flour and stir with wooden spoon till a dough forms.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready).
• Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).
• Roll each portion into a 12-inch round on floured surface.
• Brush each circle with 1 Tbsp melted butter.
• Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
• Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
• Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.
• Preheat oven to 350°.
• Uncover and cook 20-25 minutes, or until golden brown.
• While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly.
• Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
• Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.