This is good served anytime not just at holidays. The recipe is from my good friend, Bette Haney, who has refined and redesigned her original recipe for use in a bakery she owned.
| 1 | pkg | dry yeast |
| 1/2 | tsp | salt |
| 1/4 | C | warm water |
| 3 | C | all purpose flour |
| 3/4 | C | milk |
| 1/3 | C | butter |
| 1 | egg beaten | |
| 1/3 | C | sugar |
| GLAZE | ||
| 1 | C | sour cream |
| 1 | C | sugar |
| 1/2 | C | margarine - softened |
| 4 | tbsp | orange juice |
| 3 | tbsp | grated orange rind or orange marmalade |
Dissolve yeast in warm water in large bowl. Heat milk and butter just to melt butter; cool to lukewarm (105-115 degrees) Add milk to yeast, sugar, salt, 2 cups of the flour and the egg. Beat soft sponge well; let rise for 2 hours, covered, in a warm place. Mix in only enough flour to form a manageable dough. Knead until smooth on a lightly floured surface. Shape into rolls, place in greased pan; cover to rise in a warm place until double in size. Bake at 400 degrees F. for 15-20 minutes or until light brown.
(Yields about 2 lbs. dough)
Sour Cream Glaze:
Beat all the ingredients until smooth and glaze rolls while hot.