Homemade Orange Sweet Rolls
Breakfast / Dessert
These Homemade Orange Sweet Rolls are everything you think they should be...and more. Heavenly and delicious.
FOR THE DOUGH
1/4 oz package
active dry yeast
FOR THE SWEET ROLLS
FOR THE ICING
fresh orange juice
MAKE THE DOUGH
In a large bowl of a stand mixer, fitted with the paddle attachment, combine flour and yeast.
In a medium saucepan, combine milk, sour cream, butter, sugar and salt and cook over medium heat, stirring occasionally, until mixture reads 120 F on a candy thermometer.
With mixer on low speed, carefully add milk mixture to flour mixture.
Add egg and beat until dough forms. Turn off mixer.
Switch to dough hook attachment and beat at medium speed until dough is smooth and elastic, approximately 5 minutes (Dough should pull away from sides of bowl, but still stick to bottom).
Spray a large bowl with nonstick cooking spray.
Place dough in prepared bowl, turning to coat top.
Cover, and let rise in a warm draft-free place until dough has about doubled in size, approximately 1 hour and 30 minutes.
PREPARE THE SWEET ROLLS
Spray a 9-inch round pan (2 inches in height works well) with nonstick cooking spray. Set aside.
Lightly punch down the prepared dough and on a lightly floured surface, roll dough into a 14"x10" rectangle.
Spread butter (6 tablespoons) evenly over dough.
In a small bowl, stir together sugar (3/4 cup) and zest (2 tablespoons) then sprinkle over butter.
Starting on one long side, roll dough into a log; pinch seam to seal.
Slice into 9 to 10 rolls.
Place rolls in prepared pan.
Cover, and let rise in a warm draft-free place until almost doubled in sized, approximately 45 minutes.
Pre-heat oven to 350 F.
Bake, uncovered, until golden brown, approximately 35 minutes.
Let cool in pan on a wire rack for about 20 minutes.
MAKE THE ICING AND FINISH THE ROLLS
In a medium bowl, stir together remaining 1 teaspoon zest, confectioners' sugar, and orange juice until smooth.
Drizzle and smear icing over warm rolls.