Tasty Orange Rolls

I love a GOOD orange roll, since I am not huge into Cinnamon. I like them not to dry, no too sweet, not too Orangey, just plain good......One of the best ones I have had was at the Farmers Market in Moscow, ID. A local baker that has fruit, veggie and baked good stand made them perfectly.....Now these that I make are quite good and are a little lighter then most orange rolls.....and we just EAT them up......they are a little bit labor intensive....but I feel worth all the mixing, rising, punching, resting, rolling, rising again and cooking........They are quickly becoming a staple for Holiday Mornings at our house.......Thanksgiving, Christmas, and Easter.....I like to serve them with something simple and little salty like Sausage Patties or Links......MMMmmmmm......

Makes 2 dozen

Dough:

1 Packet Dry Yeast (2 1/4 tsp)

1/2 C Warm Water (100-110 degrees)

1 C Sugar, divided

1/2 C Reduced Fat Sour Cream

2 T Butter, softened

1 tsp Salt

1 Egg, slightly beaten

3 1/2 C Flour, divided

Cooking Spray

2 T Butter, Melted

2 T Grated Orange Rind (Zest of about two medium Oranges)

Glaze:

3/4 C Sugar

1/4 C Butter

2 T Fresh Orange Juice

1/2 C Reduced Fat Sour Cream

To make the dough, dissolve yeast in warm water in a large bowl or mixer bowl with dough hook attached, let stand for 5 minutes. Add 1/4 C sugar, 1/2 C sour cream, 2 T softened butter, salt and egg. Beat at medium speed until smooth. Add 2 C of flour to the yeast mixture, stirring until soft dough forms. Turn dough out onto floured surface and knead until smooth and elastic, about 10 min. (I actually knead in mixer for 5 and then turn out and knead the rest by hand) Add enough of the remaining flour 1 T at a time while kneading to prevent dough from sticking to hands. The dough will still feel sticky but not stick to your hands. Place dough in a large bowl sprayed with cooking spray, turning to coat top. Cover and let rise in a warm place for about 1hr 15 minutes or until dough has doubled in size.

Punch down dough, cover and let rest for 5 minutes. Divide dough in two, work with 1 portion at a time, covering remaining portion with plastic so it doesn't dry out. Roll each portion of dough into a 12 inch circle on a floured surface. Brush the surface of each with 1 T of melted butter. Combine 3/4 C Sugar with Orange Zest. Sprinkle half of the sugar/zest mixture over each circle Cut each circle into 12 wedges, Roll up each wedge tightly starting at the wide end. Place rolls, point sides down in a 13 x 9 inch pan coated with cooking spray. Cover with plastic wrap and let rise 25 min or until doubled in size.

Preheat oven to 350 degrees. Uncover dough and bake at 350 for 20-25 min or until golden brown.

While rolls are baking make the glaze. Combine 3/4 C sugar, 1/4 C butter and 2 T Orange Juice in a small sauce pan, bring to a boil over medium/medium-high heat. Cook 3 min or until all the sugar is dissolved while stirring very frequently. Remove from heat and cool slightly. Stir in 1/2 C sour cream. Drizzle glaze over warm rolls and let stand 15 min before serving.

**Cover and Refrigerate any remaining rolls in the baking pan. To reheat cover with foil and bake in a 300 degree oven for 15 minute or until rolls are warm**