Orange Sour Cream Rolls

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The “Sunshine” Orange Sour Cream Rolls

These rolls are famous for their “Stay-Soft” quality. Thanks to the fat content in the sour cream, they remain moist for days, whereas standard rolls often dry out by the next morning.

CategoryDetails
Prep Time30 mins (plus 1.5 hrs rising)
Cook Time20–25 minutes
Total Time~2 hours 30 mins
Yield12 Large Rolls

🍴 Ingredients

The Dough:

  • 4 cups All-purpose flour
  • 1 packet (2 ¼ tsp) Active dry yeast
  • ½ cup Granulated sugar
  • 1 cup Full-fat sour cream (room temperature)
  • ¼ cup Warm water (about 43°C)
  • 2 Large eggs
  • 4 tbsp Butter, softened
  • 1 tsp Salt

The Zesty Filling:

  • ½ cup Granulated sugar
  • 2 tbsp Fresh orange zest (about 2 oranges)
  • 4 tbsp Butter, very soft

The Orange Glaze:

  • 1 ½ cups Powdered sugar
  • 2–3 tbsp Fresh orange juice
  • 1 tsp Orange zest

👩‍🍳 Instructions

1. The Yeast Bloom

  • In your stand mixer bowl, dissolve the yeast and a pinch of the sugar in the warm water. Let it sit for 5–10 minutes until it becomes foamy.

2. The Tender Dough

  • Add the sour cream, eggs, softened butter, salt, and the rest of the sugar. Gradually add the flour, 1 cup at a time, using the dough hook until a soft, slightly sticky dough forms.
  • Knead for 5 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).

3. The Orange “Sand”

  • While the dough rises, rub the orange zest into the granulated sugar with your fingertips. This releases the oils and makes the sugar fragrant and damp.

4. The Roll-Up

  • Punch down the dough and roll it out on a floured surface into a large rectangle (approx. 12×18 inches).
  • Spread the soft butter over the dough, then sprinkle the orange sugar evenly to the edges.
  • Roll tightly starting from the long side. Cut into 12 even rolls using unflavored dental floss (the secret to a perfect, non-squashed cut!).

5. The Bake & Glaze

  • Place in a greased 9×13 inch pan. Let rise for another 30 minutes.
  • Bake at 175°C (350°F) for 20–25 minutes until light golden brown.
  • Whisk the glaze ingredients and pour over the rolls while they are still warm so it seeps into the spirals.

The “Rub-In” Secret: Never just sprinkle zest over the dough. By rubbing the zest into the sugar first, you ensure the orange flavor is distributed evenly throughout the filling rather than ending up in bitter clumps.

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