Description
These Orange Sour Cream Rolls are soft, tender, and filled with a delightful citrus marmalade. Combining the richness of sour cream with the bright flavor of orange zest and marmalade, these rolls are perfect for breakfast or dessert. The dough is enriched with butter and egg, then baked to golden perfection and finished with a sweet orange glaze for extra flavor.
Ingredients
Scale
Dough
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water (110°F)
- ¾ cup sour cream
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ teaspoon salt
- 2 ¾ to 3 cups all-purpose flour
Filling and Topping
- 1 tablespoon orange zest
- ½ cup orange marmalade
- 2 tablespoons melted butter (for brushing)
Glaze
- ½ cup powdered sugar
- 1 tablespoon orange juice
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water (110°F) and let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, combine sour cream, sugar, softened butter, egg, and salt. Add the foamy yeast mixture and stir to incorporate all ingredients evenly.
- Add Flour and Knead: Gradually add the flour, one cup at a time, stirring until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Rolls: Punch down the risen dough and roll it out into a 10×14-inch rectangle. Spread the orange marmalade evenly over the surface and sprinkle with orange zest. Starting from the long edge, roll the dough tightly into a log.
- Cut and Arrange: Slice the rolled dough into 12 even pieces and place them in a greased 9×13-inch baking dish. Cover and let the rolls rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown on top.
- Brush with Butter: Remove the rolls from the oven and brush the tops with melted butter while they are still warm.
- Make the Glaze and Serve: Whisk together powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled rolls before serving for an extra burst of citrus sweetness.
Notes
- You can substitute orange marmalade with lemon curd for a tangy citrus variation.
- Prepare the rolls the night before and refrigerate after the second rise to bake fresh in the morning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
