Orange Rolls

1 pkg dry yeast
1/4 c warm water
3 1/2 c flour
2 T butter, melted
3/4 c sugar
2 T grated orange rind
1/2 c sour cream
1/4 c plus 2 T butter, melted
2 eggs
1/4 c sugar
1 t salt

In large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sour cream, 1/4 cup plus 2 tablespoons melted butter, 1/4 cup sugar, eggs and salt; mix well. Add 2 cups of flour and mix well. Gradually stir in remaining flour to make a soft dough.

Turn dough onto a lightly floured surface and knead 8 to 10 times, until smooth. Place in greased bowl and turn to grease all sides of dough. Cover and let rise for 2 hours or until doubled in size.

Punch dough down and turn out onto lightly floured surface. Knead 10 to 15 times. Divide dough in half and roll half into a 12-inch circle. Brush with 2 tablespoons of melted butter and cut into 12 wedges. Combine 3/4 cup sugar and orange rind. Sprinkle half of sugar over 12 wedges. Roll up each wedge, beginning at wide end, and place on a greased baking sheet, point side down. Repeat for remaining half of dough and sugar mixture.

Cover and let rise for 1 hour or until rolls are doubled in bulk. Bake at 325 degrees for 16 to 18 minutes. Makes 2 dozen rolls.