Dessert: Orange Rolls

1 pkg. dry yeast

1/4 c. warm water

1/4 c. sugar

1 tsp. salt

2 eggs

1/2 c. dairy sour cream

1/2 c. butter or margarine, melted and divided

3 1/2 c. flour, divided

3/4 c. sugar

2 T. grated orange rind

Dissolve yeast in warm water in large mixing bowl.  Beat in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons melted butter or margarine.  Gradually add 2 cups flour; beat until smooth.  Knead remaining flour into dough.  Cover and let rise in warm place until double in bulk (about 2 hours).  Punch dough down; knead on floured board 15 times.  Divide dough in half; roll to 12-inch circle.  Combine 3/4 cup sugar and the orange rind.  Brush dough with 1 tablespoon melted butter and sprinkle with half of the orange rind-sugar mixture.  Cut into 12 wedges and roll up into crescent shape.  Repeat with second half of dough.  Place rolls, point side down into a buttered 12x9-inch pan, in 3 rows.  Cover and let rise until doubled, about 1 hour.  Bake at 350 for 20 to 25 minutes or until golden brown.

Glaze (Combine):

3/4 c. sugar

1/2 c. dairy sour cream

2 T. frozen orange juice concentrated (thawed)

1/2 c. margarine

Bring this to a boil and boil for 3 to 4 minutes, stirring constantly.  Pour warm glaze over rolls as soon as removed from oven.

Mrs. Neola Luginbill

Our Swiss Pantry II

First Mennonite Church

1987