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1
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.
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2
Lightly spoon flour into dry measuring cups and level with knife.
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3
Add 2 cups flour to yeast mixture, beat till smooth.
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4
Add 1 more cup flour and stir with wooden spoon till a dough forms.
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5
Turn dough out onto a floured surface.
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6
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).
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7
Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85u00b0) 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).
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8
Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other).
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9
Roll each portion into a 12-inch round on floured surface.
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10
Brush each circle with 1 Tbsp melted butter.
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11
Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
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12
Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
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13
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.
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14
Preheat oven to 350u00b0.
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15
Uncover and cook 20-25 minutes, or until golden brown.
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16
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.
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17
Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
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18
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.
