The following is the recipe I use for orange rolls, it sure isn't healthy, but they are so delicious you have to indulge every now and again. Make sure to read the recipe entirely first as the amounts are split up into different sections of the roll whether it be the dough, the 'filling' or the glaze. A few tips when making any rolls, (1) I always use bread flour, it makes them lighter and fluffier (2) when it says "beat well" it means it, don't just beat until mixed, by beating the flour and liquids together you are creating long "rubber bands" of gluten, these bands of gluten are what allow the dough to rise and hold its shape as well as create a nice fluffy and airy product, so by beat well, you should be beating with an electric mixer (preferably, although you can do it by hand, it will just take a lot longer) on a medium speed for at least 3-5 min AFTER everything is well mixed. Enjoy!
1 package active dry yeast (about 3 teaspoons)
1/2 cup warm water
1 3/4 cups granulated sugar (divided)
1 cup sour cream (divided)
3 1/2 cups flour
1 cup melted butter (divided)
1/2 teaspoon salt
Stir yeast into warm water. Add 1/2 cup sugar, 1/2 cup sour cream, eggs, 6 tablespoons melted butter, salt and approximately 2 cups flour. Beat well. Gradually add enough more flour to make a soft dough that may be kneaded. Knead until smooth and elastic. Place dough in greased clean bowl,cover, and allow to rise until double in bulk.
Knead dough to remove excess air. Divide into 2 parts. On a lightly oiled surface roll each part into a 12-inch circle. Brush each circle with 1 tablespoon butter. Combine 1/2 cup sugar with grated rind from 1 orange. Sprinkle orange sugar on dough circles. Cut each circle into 12 wedges.
Starting at the wide end of each circle roll each wedge into crescent roll.
Place on greased baking sheet and allow to rise 10-15 minutes. Bake at 350 degrees F for 20 minutes or until golden brown.
Prepare glaze while rolls are baking. Pour glaze over rolls after removing from oven.
Glaze: Combine 1/2 cup butter with 3/4 cup sugar, 1/2 cup sour cream and 2 tablespoons orange juice in sauce pan. Bring to a boil over medium heat.
Boil, stirring constantly, for 3 minutes. Pour glaze over roll immediately after removing rolls from oven.