The bold orange flavor of these sweet rolls satisfies at breakfast, dessert or snack time. My family and friends love them and often request that I make a batch. We consider them a real treat!
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- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup sugar, divided
- 1 teaspoon salt
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup butter, melted, divided
- 3-1/4 to 3-3/4 cups all-purpose flour
- 2 tablespoons grated orange peel
- 3/4 cup sugar
- 1/4 cup butter
- 2 tablespoons orange juice
- 1/2 cup sour cream
- In a large bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream, 6 tablespoons butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Brush with remaining butter. Combine orange peel and remaining sugar; sprinkle over butter.
- Cut each circle into 12 wedges. Roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise in a warm place for 45 minutes or until doubled.
- Bake at 350° for 20-30 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients in a small saucepan. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Cool. Store in the refrigerator. Yield: 2 dozen.
Originally published as Orange Crescents in Taste of Home December/January 2000, p25
Reviews for Orange Crescents
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Reviewed Dec. 23, 2012
"I use the dough setting on my bread machine to make these. Sometimes I skip the glaze. Very tender rolls. Many rave reviews."
Reviewed Mar. 1, 2010
"Yummy! I freeze leftovers and warm in foil in 350 oven. Or I warm 1-2 in microwave."