Orange Rolls with Sour Cream Glaze

Orange rolls. Everyone loves 'em. I'm not sure where orange rolls originated, but I know they are popular in areas of the South. Growing up, I never noticed orange rolls at the grocery, or in our favorite neighborhood bakery. Which was btw, Metcalf's Bakery on Kitsap Way in Brememerton, WA. Stanley and Lois Metcalf owned the bakery for 30 years. I loved going there with my mom on Saturdays. She and my dad loved donuts, and sweet rolls. It was a little Mom and Pop operation (actually Grandma and Gramps). Lots of donuts, sweet rolls, cookies. Mom always let me pick out my own special treat, which was usually a gingerbread man. So, so yummy. The Metcalf's retired in 1974 and sold their business. Local bakeries are a dying breed. There are still wonderful upscale type bakeries- but that's a different type of sweet. Forget about getting a decent cinnamon roll at a grocery store bakery. They always have a little bit of a weird taste- I've decided it's all of the preservatives that go into the (usually) pre-made frozen dough they peddle. It's not their fault, I mean, they have to make a profit. It's too expensive in most markets to make baked goods from scratch. Wow. This is depressing.

Ok, here is the good news!

My testimony to home baking: If you want to know what goes into your baked goods, and you want them to taste as good as the treats you used to pick up at your local Metcalf's Bakery, or better yet, in your mother or grandmother's kitchen- fire up your oven and bake something other than freezer to table items. Yes, you know what I'm talking about. Rhodes Orange Rolls??Just say NO. Remember when we talked last year about making pie crust? You can do it. Yes, you can. I'm telling you, nothing can beat the taste of these home made Orange Rolls with Sour Cream Glaze. Perfect Sunday treat.

Orange Rolls with Sour Cream Glaze

adapted from Pinch of Salt Lake cookbook
print recipe

Dough:

1 package dry yeast

1/2 cup warm water

1/2 cup sugar

2 eggs

1/2 cup sour cream

6 tablespoons melted butter

1/2 teaspoon salt

3 1/2 cups flour

Orange Filling:

2 tablespoons melted butter

1/2 cup sugar

2 tablespoons orange rind

Glaze:

1/2 cup sour cream

3/4 cup sugar

2 tablespoons orange juice concentrate

In a large bowl dissolve the yeast in warm water. Add all other ingredients except flour. Add 2 cups flour, mix, then add in the remaining cup and a half of flour. Let rise until double in bulk about 1 hour. Divide the dough into two portions. Roll out first ball of dough into a 10- 12 inch circle on a floured surface. Spread with half of orange filling. Cut into 8-12 pie shaped wedges (using a pizza cutter works well) and roll into crescent shapes. Begin with large end and end with point. Set onto lightly greased cookie sheet. Repeat with other half of dough. Let all rolls rise until doubled, about 45 minutes.

Preheat oven to 350 degrees. Bake for about 20 minutes or until golden. Let rolls cool on pans for about 5 minutes before glazing. Mix glaze ingredients in a small sauce pan and let boil for about 3 minutes, stirring constantly. Spread glaze on rolls. Serve immediately.

Tips:

-I often half the glaze ingredients.

-Best when served on day of baking.

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