Shortly after I married my husband, my mother-in-law made us these delicious orange rolls while visiting.  I quickly learned that she had been making them throughout my husband’s childhood, and boy, I could see why!  They are amazing!  I don’t just mean tasty, I mean AMAZING, as in you better double it or you’ll regret it.  I want to tell you up front that we always make extra of the orange sauce.  The sauce is the crowning jewel of these rolls. Trust me on this one, you really want to double the sauce. It is like smooth orange happiness, and who doesn’t want more happiness??  We’ve been making these for 25 years now and they still disappear in the blink of an eye.  I hope you will give them a try, you’ll be glad you did as you lick a spoonful of that thick orange goodness!



Part I:

1 pkg. yeast

1/4 c. warm water

1/4 c. sugar

1 tsp salt

6T. melted butter

2 eggs

1/2 c. sour cream

3 c. flour


Part II

3/4 c. sugar

1/2 c. sour cream

1/4 c. butter

3 T frozen orange juice concentrate

*optional coconut



Part I: In a bowl soften yeast in warm water. Stir in remaining ingredients Beat well and knead for 5 minutes.  Cover; let rise until double.  After dough has doubled, form dough into little rolls and line up in a greased 9×13 pan.  Cover and let rise until doubled (about 1 hour) in a warm place. Bake for 25 minutes at 350.

Part II:  While rolls bake, mix all part II ingredients in a sauce pan.  Bring to a boil and simmer 45 minutes stirring frequently.  Pour over rolls immediately after they come out of the oven.  Cool in pan.

*At our house, we make a pan with coconut and a pan without.

Article Written By: Kim Shattell