Orange Rolls with Sour Cream Butter Glaze #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

We were requiring a bit of something extraordinary for breakfast, so I whipped out my trusty Southern Living All-Time Favorites Cookbook and perused through the yeast breads area. I love working with yeast rolls and breads and this Orange Rolls formula hopped directly out at me – particularly that sharp cream margarine coat. There was no photograph, so I was interested to perceive how they would turn out.

They ended up extraordinary! The delicate yeast batter triangles are sprinkled with a sugar/orange pizzazz blend, moved up, prepared, at that point covered in a marvelous warm harsh cream margarine coat. You may believe it's a great deal of coating, however when cooled, it's ideal, so ensure and utilize every last bit of it!

I thought I'd kicked the bucket and gone to paradise when I ate one of these warm and simply coated orange rolls. They're delicate and somewhat chewy, and the orange flavor comes through without being overwhelming.

Be certain and saved a lot of time for the mixture to rise. Other than that, they're not troublesome at all to make. Simply ensure your yeast is new (yet you realize that)!

Also try our recipe Ridiculously Easy Olive Oil Rosemary Crackers #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Ingredients

• 1 pkg active dry yeast
• 1/4 C warm water (100 to 110°)
• 1 C sugar, divided
• 1/2 C butter, melted and divided
• 2 large eggs, lightly beaten
• 1/2 C sour cream
• 1 tsp salt
• 3 1/4 C all-purpose flour
• 2 tbsp orange zest (from 2 large oranges)
• Glaze
• 3/4 C sugar
• 1/2 C sour cream
• 1/2 C butter
• 2 tbsp fresh orange juice
• pinch of salt

Instructions

1. Combine the yeast and warm water, stir, and let stand for 5 minutes to bloom.  In a large mixing bowl, combine the yeast mixture, 1/4 cup of the sugar, 6 tablespoons of the butter, eggs, sour cream and salt until smooth. Gradually add 2 cups of the flour, 1/2 cup at a time, and beat at medium speed until smooth.  Gradually add another cup and fourth of flour in until it creates a soft dough (you may not need all of the flour).
2. Turn out dough onto a floured surface and knead until smooth and elastic (about 5 minutes).  Place in a well-greased bowl, turning to grease the top.  Cover and let rise in a warm place for 1 1/2 hours, or until almost doubled in bulk.
3. Combine the orange zest and remaining 3/4 cup of sugar in a bowl and stir until well combined. 
4. Grease a 13x9" baking pan.  Punch dough down and divide in half. Roll out one of the halves into a 12 inch circle and brush with 1 tablespoon of the melted butter.  Sprinkle evenly with one-half of the orange zest/sugar mixture.  Cut each circle into 12 even wedges, roll up each wedge starting at the wide end.  Place each wedge, point side down, in the greased pan (with the other half of the dough there will end up being 3 rows of 8 rolls).  Repeat with the other half of the dough, using the rest of the butter and orange zest/sugar mixture.
5. Cover the pan and let rise in a warm place, about 1 hour or until the rolls are almost doubled.  Preheat the oven to 350° and bake the rolls for 22 minutes, turning the pan at 12 minutes.
6. Remove the baked rolls from the oven and start the glaze.
7. For the Glaze:  Stir the sugar, sour cream, butter, orange juice and pinch of salt together in a medium pan over medium heat.  Bring to a boil and stir constantly for 3 minutes.  Remove from heat (makes about 1 1/2 cups).  Pour the glaze evenly over the still warm rolls, making sure to get down in the nooks and crannies.  Makes 2 dozen rolls.

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Source : bit.ly/2W7hM99