These sweet rolls are light (not in calories, unfortunately) and soft with a slight tang from the addition of sour cream and fresh orange juice. A nice change from a traditional cinnamon roll.
To keep your rolls light and airy, do not add too much flour to your dough, and knead only until the dough begins to pull away from the side of the bowl. I roll my dough out on a buttered silicon mat (instead of a floured mat). Greased hands will also help in handling the slightly sticky dough.
An easy way to cut your dough logs into rolls without crushing the dough and having the knife stick to the dough is to use dental floss (not mint!) or a strong sewing thread. The (really out of focus) picture below shows the floss in action.
I like to first make shallow knife cuts in the dough so that I have a cutting guide. Then place the floss UNDER the dough. Cross the ends of the floss over the top of the dough (lining up with the knife cuts) and pull crossed floss ends until the dough is cut through.
½ cup freshly squeezed orange juice
1 tsp orange zest
3 Tbs butter
1 cup sour cream
½ cup sugar
about 4 – 4 ½ cups flour
1 Tbs instant yeast**
2 tsp salt
6 Tbs butter, softened
½ cup sugar
2 tsp orange zest
3 cups powdered sugar
3 Tbs butter, softened
3 Tbs freshly squeezed orange juice
1 Tbs heavy cream
1 tsp orange zest
Combine orange juice, 1 tsp orange zest, 3 Tbs butter and sour cream in a small saucepan or microwave safe bowl. Heat slowly until butter melts and mixture is warm to touch, but not hot (do not allow mixture to boil).
Transfer mixture to a large mixing bowl or stand mixer with a dough hook attached. Mix in ½ cup sugar. Add eggs all at once and mix well. Mix in flour (start with 4 cups), yeast and salt. Knead dough, adding additional flour if necessary, until dough pulls away from the edge of the bowl, but is still soft and slightly sticky. Cover and let dough rest 10 minutes.
Combine filling ingredients in a small bowl; stir well.
Divide dough in half. On a buttered surface, roll each dough half into a large rectangle about ½” thick. Spread each with half of the filling. Roll dough beginning with the long edge; press edge to seal seam. Slice each dough roll into about 12 rolls (use dental floss or sewing thread for easy cutting). Place rolls in a buttered pan. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Bake at 375°F for about 15-20 minutes, or until barely golden brown. Cool at least 15 minutes before spreading with glaze.
Combine glaze ingredients and mix well. Add additional cream or orange juice if glaze is too thick to spread. Spread on warm, but not oven-hot rolls.
**NOTE: If you are using regular, and not instant yeast, proof yeast for 5 minutes in ¼ cup of the orange juice (or water), warmed, before mixing into the dough. Allow dough to rise in a covered bowl until doubled before rolling and shaping into rolls.
Yield: about 24 rolls