Wednesday, June 18, 2008

Sour Cream Orange Buns

This is going to look like one of those mile long recipes
because I took lots of pictures for those who'd rather
learn visually. My mom got this recipe from a good
friend of hers, passed it to me and I've enjoyed making
these buns for about 20 or 25 years now.

1/2 c sugar
3 eggs
1/2 c marg or butter, very soft
1/2 c sour cream
2 cups warm/hot water
8 cups flour (approx)
2 Tbsp instant yeast
1 tsp salt

1/4 cup melted butter (approx) for brushing
1 cup sugar
1 cup coconut
grated rind of two oranges

3/4 c sugar,
1/2 c butter or margarine
1/2 c sour cream,
orange rind & juice of 1/2 orange
Beat sugar and eggs well, then beat in butter and sour
cream. Add water and a few cups flour, then the yeast
and salt. Continue adding four to make a soft dough
that holds together.
If you are using a mixer, transfer dough to a large bowl
at this time. It’s good if it’s still a bit sticky.
Sprinkle lightly with flour and using floured hands, shape
into ball. Push down and under along sides while rotating
bowl with left hand, until dough is smooth. Cover and let
rise 1 hour.
Divide risen dough in half and roll each out to about
10”x 22”. Don’t press too hard.
Brush with melted butter and sprinkle with 1/3 of the filling.
(1/3 for each half and save 1/3 for topping).
Roll up jelly roll style and slice.
Place on greased or parchment paper lined pans.
Cover with tea towel and plastic. Let rise 1 hour.
(oops! my picture of the risen buns has vanished.
Okay, they should be touching when they are ready)
Sprinkle with some of the filling and bake at 350F
about 20 min.

Bring glaze ingredients to boil and cook, stirring,
for 1 1/2 min.
You can do this while the buns are baking
so that it thickens a bit while standing.
Spoon over buns while buns are still hot.
Yield: 3 dozen


  1. Anneliese being a real visual person you never have to apologize for lots of pictures to me. I love it. These look wonderful...

  2. Wonderful blog. Can't wait to visit again and glean some top-notch recipes.


  3. yowsa....that is a definite for me to try. What lovely you think I could pull this one off Anneliese?

  4. Oooooohhhhhh....I want to make these!
    How come I can never roll out my dough into a lovely rectangle like that? Any tips?
    I am new-ish yeast baker.

  5. These look fabulously delicious!

  6. Anneliese, I've so enjoyed these buns too. You gave me the recipe after we enjoyed them at your house. . probably about 20 years ago. I've made them many times since them .. .they are a must try.

  7. It's all been said...yummy and to try for sure! I love almost any recipes with yeast.
    Oh my these look so wonderful, Anneliese!!

  8. Rachel,
    What helps for me is to first shape the dough into the shape I need (in this case a rectangle)with my hands and patting it on the counter. Then I roll it and gently pull it into shape. Does that help?
    With yeast doughs you don't want to "roll the tar out of it" ... if the dough is soft enough you can just pat it down for the most part.
    I'm glad you're trying yeast doughs. You're probably finding that they are not really that difficult. All the best!

  9. Those look so good...and I'm a sucker for anything citrus, so I'll be trying this recipe!

  10. i have never had orange buns anneliese......i must try these instead of my usual, won't my family be pleased.

  11. Oh my goodness. I am salivating!

  12. I made these and they turned out beautifully!

  13. I have been looking for the perfect orange bun recipe for years, and this one looks like it will really hit the spot! Mmmm, thank-you!
    -a new reader (Laura Thiessen)

  14. OOhhh those look so good! I am going to try this recipe tomorrow! Pictures definately look wonderful :)

  15. I just devoured a still-warm bun from my first batch, and all I can say is YUMMMM!! Thank you for a delicious and easy recipe! It's going to be a huge hit, I just know it.

  16. Do these buns freeze well? Do you add the glaze before freezing or after?

  17. Anonymous,
    Yes, put the glaze on while they are still warm even. .. and freeze them once they are cooled... just don't stack them. I pretty well always freeze them. No problems. If you like, you can re-heat them, in a pan covered loosely with foil, in the oven.

  18. I make my dough in the bread machine for ease.

  19. You were hard to find BUT yes so glad you posted this. Many years ago my neighbor gave me this recipe due to use and ink it has almost disappeared . THANK YOU