Orange Crescents Recipe

5 2 2
Orange Crescents Recipe
Orange Crescents Recipe photo by Taste of Home
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Orange Crescents Recipe

Read Reviews
5 2 2
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 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
  • 8 tablespoons butter or margarine, melted, divided
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 2 tablespoons grated orange peel
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup butter or margarine
  • 2 tablespoons orange juice
  • 1/2 cup sour cream

Directions

In a mixing bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter; mix well. Beat in 2 cups flour 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; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon butter. Combine orange peel and remaining sugar; sprinkle over dough. Cut each into 12 wedges. Roll up, starting with the wide side. Place point side down in two greased 13-in. x 9-in. baking pans, curving ends slightly to form a crescent. 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.
In a saucepan, combine glaze ingredients. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Store in the refrigerator. Yield: 2 dozen.
Originally published as Orange Crescents in Taste of Home December/January 2000, p25

Nutritional Facts

1 each: 188 calories, 8g fat (5g saturated fat), 40mg cholesterol, 167mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 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
  • 8 tablespoons butter or margarine, melted, divided
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 2 tablespoons grated orange peel
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup butter or margarine
  • 2 tablespoons orange juice
  • 1/2 cup sour cream
  1. In a mixing bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter; mix well. Beat in 2 cups flour 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; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon butter. Combine orange peel and remaining sugar; sprinkle over dough. Cut each into 12 wedges. Roll up, starting with the wide side. Place point side down in two greased 13-in. x 9-in. baking pans, curving ends slightly to form a crescent. 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.
  2. In a saucepan, combine glaze ingredients. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Store in the refrigerator. Yield: 2 dozen.
Originally published as Orange Crescents in Taste of Home December/January 2000, p25

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Reviews forOrange Crescents

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MY REVIEW
LaurelPollard User ID: 5838871 64423
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."

MY REVIEW
Sprowl User ID: 29186 28814
Reviewed Mar. 1, 2010

"Yummy! I freeze leftovers and warm in foil in 350 oven. Or I warm 1-2 in microwave."

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