Brunch

I rarely make sweet things for breakfast. Usually it's just a egg beaters sammy. But, since Jon and I were both home I decided to make orange rolls.

They turned out so yummy! They have a delicate orange flavor that surrounds a light and airy pastry roll.

Check out this citrus sugar: SO GOOD.

Here is the almost finished product. I would have taken a picture with the glaze on, but someone was hovering... So, imagine them with a pretty, shinny, delicious robe of happiness drizzled over the top. :)

They take a little time investment, but they are worth every second. Don't be turned off by the lengthy directions, they are truly simple.

Here's to you and your culinary adventures, friend. Cheers!

Orange Rolls
Serves 12
151 calories per

1/2 package dry yeast (about 1 1/8 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup sugar, divided
1/4 cup reduced-fat sour cream
1 tablespoons butter, softened (I used Best Life Margarine)
1/2 teaspoon salt
2 TBS egg substitute
1 3/4 cups all-purpose flour, divided
Cooking spray
1 tablespoons butter, melted (B.L.M.)
1 tablespoons grated orange rind

Glaze:
6 TBS sugar
2 TBS butter (B.L.M)
1 tablespoons fresh orange juice
1/4 cup reduced-fat sour cream

To prepare dough: dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add:
6 TBS sugar
1/4 cup sour cream
1 tablespoon softened butter
salt
egg substitute

Beat until smooth.

Lightly spoon flour into dry measuring cups; level with a knife.

Add 1 cups flour to yeast mixture; beat until smooth. Add 1/2 cup flour to yeast mixture, stirring until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface.

Brush surface of each circle with 1 tablespoon melted butter. Combine 6 TBS sugar and rind. Sprinkle sugar mixture over dough circle.

Cut circle into 12 wedges. Roll up each wedge tightly, beginning at wide end(like a crescent roll). Place rolls, point sides down, in a 9x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350º for 25 minutes or until golden brown.

While rolls bake, prepare the glaze. Combine 6 TBS sugar, 2 TBS butter, and orange juice in a small saucepan; bring to a boil over medium-high heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/4 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving.