ORANGE ROLLS

1 pkg. dry yeast
1/4 cup warm water (105-115 degrees F)
1 cup sugar, divided use
1 tsp. salt
2 eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup butter, melted and cooled, divided use
2 3/4 to 3 cups flour
2 tbsp. fresh orange rind, divided use
Orange Glaze (recipe follows)

Soften yeast in warm water in large mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream, and 6 tablespoons butter. Gradually add flour to form a stiff dough. Mix well. Cover and let rise in warm place (85 degrees) until light and doubled, approximately 2 hours.

TO SHAPE AND BAKE:
Combine remaining 3/4 cup sugar and orange rind; set aside.

Knead dough on floured surface about 15 times. Roll half of dough to 12 inch circle, brush with 1 tablespoon melted butter and sprinkle with half of orange rind and sugar mixture. Cut into 12 wedges, roll up starting with wide end and rolling to point. Repeat with other half of dough. Place rolls, point side down, in 3 rows on a well buttered 13 x 9 inch pan. Cover and let rise in a warm place until doubled in size, about 1 hour.

Bake at 350 degrees F for 25-30 minutes until golden brown. Leave in pan. Pour glaze over hot rolls. Freezes well.

ORANGE GLAZE

3/4 cup sugar
1/4 cup sour cream
2 tablespoons fresh orange juice
1/4 cup butter

Combine ingredients for the glaze together in a saucepan. Boil 3 minutes, stirring occasionally.

Makes 24 rolls
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