Ingredients
  • For Rolls:
  • 1 pkg. active dry yeast
  • ⅓ C + 1 tsp sugar
  • 1¼ C + ¼ C warm (not hot) water
  • ½ C butter, melted and cooled
  • 1 C milk, slightly warmed
  • 2 eggs, beaten and room temperature
  • 1¼ tsp. salt
  • 6 C all-purpose flour
  • For "Filling":
  • ¾ C sugar
  • 2 T grated Mandarin orange zest
  • For Glaze:
  • ¾ C sugar
  • 2 T Mandarin orange juice
  • ¼ C butter, melted
  • ½ C sour cream
Instructions
  1. Place 1 teaspoon sugar, 1 packet of yeast, and ¼ cup warm (not hot) water in the bowl of a stand mixer and allow to sit for 5-10 minutes.
  2. After 5-10 minutes, add remaining ⅓ cup sugar, 1/c cup melted and cooled butter, 1 cup slightly warmed milk, eggs, salt, 3 cups of flour and remaining 1¼ cups of warm (not hot) water to the yeast mixture.
  3. With the dough hook attached, blend the mixture on low speed for 30 seconds, until combined.
  4. Add remaining flour and mix on low (2-3 setting) for 5 minutes, or until dough is smooth and elastic. Dough will still be a bit sticky.
  5. Pour a small amount of vegetable oil over dough; turn to coat.
  6. Place bowl in a warm area and allow dough to rise for an hour, or until doubled.
  7. Punch down dough and roll out into a oblong or rectangular shape (I roll it out onto a rimmed baking sheet to make it easy and to contain the "filling". It will take at least 2 baking sheets for all the dough).
  8. Make the "filling": mix ¾ cup of sugar with 2 tablespoons of grated Mandarin orange zest (about two small Mandarin oranges). Spread sugar/zest mixture over dough.
  9. Cut dough into thin pie wedges. Roll up from the wide end to the short end, like you were making crescent rolls.
  10. Place rolls on baking sheets and let rise 45 minutes, or until doubled.
  11. Preheat oven to 375. Place baking sheets in oven and bake rolls 4 minutes.
  12. Rotate baking sheets and swap rack positions, and bake an additional 5 minutes.
  13. Meanwhile make the glaze.
  14. Melt the butter in a saucepan. Increase heat to medium and add sugar, juice, and sour cream.
  15. Stirring constantly, bring to a boil and cook 3 minutes.
  16. Immediately pour glaze over hot rolls.
Recipe by Views From the Ville at http://viewsfromtheville.com/2013/12/16/mandarin-orange-rolls-recipe/