Wednesday, February 15, 2017

Orange Crescent Rolls

These little crescent-shaped rolls are a great morning coffee break treat.  They aren't as sweet and gooey as a cinnamon roll but pack a lot of orange flavor. The glaze is especially good; sour cream isn't a normal glaze ingredient but it adds a lot of richness to the glaze. One of my food board friends makes these every year for her family's Christmas brunch.  She got the recipe years ago from a neighbor.  They call it orange coffee cake, I'm not sure why as the rolls don't resemble any coffee cake I've ever had. Nonetheless, they are fabulous!

Whenever I make a yeast breakfast dough I always try to make the dough the night before.  I like my sleep and getting up 2-3 hours early to get dough rising isn't my idea of a fun time. Instead I make the dough the night before.  I do all the steps until the final rise, at that point I put the yeast dough in the refrigerator.  Even though the fridge is cool, the yeast dough will do a slow rise.  In the morning I take it out and let it come to room temp, usually a half hour to 45 minutes, and the dough continues to rise.  There is no compromise in the dough and it's definitely a time saver.

After the first rise, the dough is rolled out into a circle and spread with melted butter and a sugar-orange rind-coconut mixture.  The dough is cut into triangles and each one rolled into a crescent shape. They are very easy to do!

My two pans of orange rolls went to the office.  I took one in my car and my husband took the other. We both laughed at the fact that we each had two rolls missing by the time we got to the office.  The smell was too intoxicating and we couldn't resist eating a few on our trip! They disappear fast!

 Orange Crescent Rolls

I package yeast
1/4 cup warm water
1 cup sugar, divided
1 teaspoon salt
2 eggs
1/2 cup sour cream
1/2 cup butter, melted
2 3/4 cups flour
1 cup coconut, toasted **
2 tablespoons grated orange rind

In large mixing bowl, combine yeast and warm water, until starting to soften and bubble, about 5 minutes.

Stir in 1/4 cup of the sugar, salt, eggs, sour cream, and 2 tablespoons of the melted butter.  At medium speed, gradually add flour to form a stiff dough, beating well. Cover and let rise in warm place until light and doubled, about 2 hours.

In a small bowl, combine the remaining 3/4 cup sugar, 3/4 cup toasted coconut, and orange rind.  

Knead dough on well-floured surface 15-20 times.  Roll out one-half the dough to a 12-inch circle.  Brush with 1 tablespoon melted butter and sprinkle with one-half of the sugar mixture. Cut the circle into 12 wedges.  Roll up, starting with the wide end.  Place rolls, point side down, in a buttered 9x13-inch pan, forming 3 rows.  Repeat with remaining dough.

Cover and let rise until doubled (about 1 hour). (Or refrigerate overnight and let come to room temperature).

Bake in a preheated 350 degree oven for 25-30 minutes, until golden brown.  Leave rolls in pan and pour glaze over hot rolls.  Sprinkle with remaining coconut.


1/3 cup sugar
1/2 cup sour cream
2 tablespoons orange juice
1/4 cup butter

In a small saucepan, combine all ingredients.  Bring to a boil, over medium heat, for 3 minutes, stirring constantly.

** To toast coconut, spread coconut evenly on a baking sheet.  Bake at 350 degrees, stirring frequently, until lightly golden.  Be careful, as it burns easily!

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