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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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