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1
For the dough:.
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2
Put yeast in a large mixing bowl, dissolve in warm water.
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3
Let stand for 5 minutes until foamy.
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4
Add 1/4 sugar, 1/2 cup sour cream, 2 tablespoons butter, salt and egg.
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5
Beat until smooth.
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6
Add 2 cups of the flour and beat until smooth.
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7
Turn out onto a lightly floured surface and add remaining flour a little at a time (you might not need it all) kneading until smooth and elastic, about 10 minutes.
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8
Dough might still be a little sticky.
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9
Place dough in a large bowl coated with cooking spray, turning to coat top.
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10
Cover bowl with plastic wrap and a clean towel and put in a warm draft free place for 1 hour and 15 minutes or until doubled in size.
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11
In the meantime, stir together the remaining 3/4 cup sugar with the orange rind.
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12
Cover and set aside.
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13
Punch down dough and let rest for 5 minutes.
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14
Divide dough in half.
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15
Working with 1 portion at a time (cover the other half to keep it from drying out) roll out into a 12 inch circle.
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16
Brush the circle with 1 tablespoon melted butter and sprinkle with half the orange sugar mixture.
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17
Cut the circle into 12 wedges (a pizza cutter works great for this).
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18
Roll each wedge up tightly beginning at the wide end, like a croissant.
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19
Place the rolls, point side down in a 9x13 inch pan coated with cooking spray.
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20
Repeat with the other portion of dough.
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21
Place 8 rolls down the long side of the pan in three rows so you can fit all 24 rolls in evenly spaced.
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22
Cover with plastic wrap and let rise until doubled.
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23
Preheat oven to 350 degrees F.
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24
Uncover dough.
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25
Bake rolls for 25 minutes or until golden brown.
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26
While the rolls bake, prepare the glaze.
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27
Mix together the powdered sugar, softened butter and sour cream.
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28
Add orange juice until it reaches a good drizzling consistency.
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29
Drizzle warm rolls with the glaze.
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30
Keep any remaining rolls in the refrigerator, covered with foil.
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31
To reheat, put in a 300 degree F oven for 15 minutes, or until rolls are warm.
