The Best Orange Rolls Ever

INGREDIENTS:

BUNS:

• 1 cup granulated white sugar, divided
• 2 tablespoons grated orange zest
• One .25-ounce envelope active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream
• 6 tablespoons salted butter, melted
• 3 1/2 cups all-purpose flour, divided
• 2 tablespoons salted butter, melted
• * add more zest to the dough if you like the orange flavor stronger

• GLAZE:
• 3/4 cup granulated white sugar
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed orange juice
• 6 tablespoons salted butter
• * I like to add more orange zest to the glaze, the more the merrier!

DIRECTIONS:

1. To prepare buns: In a small bowl, mix 3/4 cup of sugar with orange zest; set aside.
2. In a large bowl, dissolve yeast in warm water. Beat in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons melted butter. Gradually add 2 cups flour; beating until dough forms.
3. Transfer to a floured surface. Into dough, knead enough remaining flour in small amounts to make it smooth and elastic with small blisters on the surface. Place dough in a large greased bowl. Cover loosely with a clean dishtowel and let rise in warm place (80 to 85°) until double in size, about 2 hours.
4. Preheat oven to 350° F. Punch dough down and turn out onto floured surface. Knead about 15 times. Roll into a rectangle as large as you can get it will keeping the dough about 1/4 inch thick. Brush with remaining butter. Sprinkle with orange-sugar mixture.
5. Roll up the rectangle and cut the rolls about 1 inch thick. Place in two greased 9x13-inch pans (or use a large, rimmed baking sheet for all rolls). Cover and let rise in warm place until almost double in size, about 1 hour.
6. Bake, uncovered, 15 to 20 minutes- or until golden brown.
7. While buns are in the oven, prepare glaze: In a medium saucepan, mix all glaze ingredients. Boil 3 minutes, stirring constantly. Spoon over buns while they are still warm.