Sour Cream Orange Rolls

*I made these over Easter Weekend and didn't take a picture.

Dough:
1 package (1/4 oz.) active dry yeast
1 tsp. sugar
1/2 c. warm water
1/3 c. sugar
2 eggs, slightly beaten
1/2 c. sour cream, divided
2 Tbsp. butter, softened
1/2 tsp. salt
3 1/2 c. flour

Directions:
Add yeast to lukewarm water and a tsp. sugar and let rest for about 10 minutes, until it becomes frothy. Beat in 1/3 cup sugar, beaten eggs, sour cream, softened butter and salt. Add 2 cups flour and beat well. Gradually add enough more flour to make a soft dough (but not sticky). Knead 15 times. Allow dough to rest 10 minutes while preparing the filling.

Filling ingredients:

1 fresh orange
1/3 c. sugar
2 Tbsp. butter, softened
finely grate or zest peel of an orange; set aside. Measure 2 Tbsp. zest into small mixing bowl; add sugar and mix well.

Filling directions:
Divide dough in half; roll out each portion on a lightly floured surface into a 12 inch circle. Spread each circle with 1 Tbsp. softened butter. Sprinkle circles equally with prepared orange sugar. Cut circles into 12 wedges. Starting at wide the wide end of each wedge, roll up each wedge crescent roll fashion and place onto a buttered 9 by 13 baking pan. Cover and allow rolls to rise until double in size.
Preheat oven to 350 degrees. Bake rolls 20 minutes or until lightly browned; remove from the oven and spread with glaze.

Glaze ingredients:

1/2 c. sour cream
1/2 c. butter
3/4 c. sugar
2 Tbsp. fresh orange juice (I use the same orange that I got the zest from).

Glaze directions:

Combine all ingredients in a small saucepan. Stirring, over medium heat, bring to a boil; boil for 3 minutes stirring constantly. Pour glaze over warm rolls.