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Orange crescent rolls Recipe


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     Orange crescent rolls

Category   Breakfast - Brunch
Sub Category   None
Servings   2 dozen

1 pkg. yeast
1/4 C warm water
3/4 C sugar, divided
1 tsp. salt
2 eggs
1/2 C sour cream
8 Tbs. butter, divided
3- 3 3/4 C flour
2 Tbs. grated orange peel
3/4 C sugar
1/4 C butter
2 Tbs. orange juice
1/2 C sour cream

Dissolve yeast in water. Add 1/4 C sugar, salt, eggs, sour cream and 6 Tbs. butter; mix well. Beat in 2 C 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. Allow to rise and until doubled. Punch down and divide in half. Roll each portion into a 12 inch circle and brush each with butter. Combine orange peel and remaining sugar; sprinkle over dough. Cut each into 12 wedges. Roll up in to rolls and place point side down on greased baking sheet, curving ends. Cover and let rise until doubled. Bake at 350 for 20-30 minutes. In a saucepan, combine glaze ingredients. Bring to a boil, cook and stir for 3 minutes. Pour over warm rolls. Store in refrigerator.

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