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1
Disolve yeast in worm water, let stand 5 minutes.
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2
In a large bowl combine sour cream, 1/4 cup sugar, and salt, mix well.
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3
Add melted butter, beaten eggs, and 2 cups of the flour, add the yeast mixture and mix well.
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4
Gradually add enough remaining flour to make a soft dough.
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5
Turn dough out on a floured surface and knead until smooth and elastic (about 5 minutes) Place in a well greased bowl, turning to grease top.
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6
Cover and let rise in a warm place, free from drafts for about 1 1/2 to 2 hours or until double in bulk.
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7
Punch dough down, and divide in half.
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8
Roll each half into a 12 inch circle on a floured surface.
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9
Combine remaining 1/2 cup sugar and orange rind.
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10
Spread each circle with 1 T. butter and sprinkle with half of orange/sugar mixture.
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11
Cut each circle into 6 wedges (like a pizza) Roll up each wedge tightly and place point side down on a greased baking sheet.
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12
Cover and let rise in a warm place, free from drafts for 1 hour, or until double in bulk.
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13
For the glaze: In a saucepan combine: 1/4 cup sugar, 1/4 cup sour cream, 2 T. butter, and 1 T. orange juice.
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14
Mix well and boil 3 minutes.
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15
Bake at 350 degrees F for 18 to 20 minutes or until golden.
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16
Pour glaze over hot rolls, remove immediately from baking sheet.
