Sweet Orange Rolls with Orange-Sour Cream Glaze
 
Makes 12 rolls
Ingredients
  • 4¼ to 4½ cups all-purpose flour, divided
  • 1⅓ cups sugar, divided
  • 1 (0.25-ounce) package active dry yeast
  • 2 teaspoons kosher salt
  • 1¼ cups whole milk
  • 1 cup unsalted butter, softened and divided
  • 1 large egg
  • 2 tablespoons packed orange zest (about 2 large oranges)
  • Orange–Sour Cream Glaze
  • 1⅔ cups confectioners’ sugar
  • ⅔ cup cold sour cream
  • 1 teaspoon packed orange zest
  • ⅛ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups flour, ⅓ cup sugar, yeast, and salt.
  2. In a medium saucepan, heat milk and ½ cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add remaining ¼ cup flour, 1 tablespoon at a time, if necessary. Dough should pass the windowpane test (see Kitchen Tip) but may still stick slightly to sides of bowl.
  4. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
  5. Spray a 13×9-inch rimmed baking sheet with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, stir together zest, remaining 1 cup sugar, and remaining ½ cup butter until well combined.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and an even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°.
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°, 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes.
  10. In a small bowl, whisk together all ingredients for the Orange-Sour Cream Glaze until smooth. Spoon the glaze onto rolls. Serve warm.
Notes
KITCHEN TIP-To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a “windowpane.” If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.

KITCHEN TIP-For the cleanest edges, try cutting the rolls with unflavored dental floss. Begin with the floss under the rolls and bring the two ends together on top.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sweet-orange-rolls-orange-sour-cream-glaze/