SOUR CREAM ORANGE ROLLS

In a large bowl, dissolve yeast in warm water. Add butter, eggs, sugar, sour cream, flour, salt and sugar; mix well. Place dough on well floured board; knead 5-8 minutes. Place dough in an oiled bowl, turning dough to coat with oil. Cover with clean towel or plastic wrap; let rise until doubled in size.

FILLING: Combine the sugar and orange peel.

Roll the dough into a 10“ x 12” rectangle. Spread the butter (from the filling) over the dough then sprinkle the sugar mixture atop. Starting with one of the 12“ sides, roll the dough in a jelly roll fashion. Pinch the seam to seal. Cut into 8 rolls about 1 1/2” thick each (or 12 rolls at 1“ thick). Arrange, cut side down in a greased 11”x17" pan. Cover loosely and let rise for 40 to 50 minutes. Bake in a preheated 350° oven for 25 minutes. Cool slightly but ice while still warm.

ICING: Heat the four icing ingredients together in a pan atop the stove until they boil. Simmer for 3 minutes. Cool slightly and glaze the roll tops.

CINNAMON BUNS: (A wonderful option)

For the filling use 1/2 C butter, mix 3/4 C brown sugar, 1/4 C cinnamon. Sprinkle with 1 C chopped pecans, 1/2 C raisins. Roll up and cook per directions. Top with plain powdered sugar icing.