Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Sour Cream Orange Buns

I have to admit that when I first posted this recipe almost 10 years ago I hesitated sharing it because I wanted to keep it a secret. I still had no idea what I'd signed up for and felt a little bit like maybe some recipes were too sacred or something like that. After all these years,  I'm just happy if I can find a recipe to share.

  • 1/2 cup sugar 
  • 3 eggs
  • 1/2 cup butter, very soft or melted
  • 1/2 cup sour cream
  • 2 cups hot water
  • 7 cups flour (approx)
  • 2 tablespoons instant yeast
  • 1 teaspoon salt
  • 1/4 cup melted butter (approx) for brushing
  • 1 cup sugar
  • 1 cup coconut
  • grated rind of two oranges
  • 3/4 cup sugar,
  • 1/2 cup butter or margarine
  • 1/2 cup sour cream,
  • orange rind and juice of 1/2 orange
  1. In bowl of stand mixer or large mixing bowl, beat sugar and eggs well, then beat in butter and sour cream. 
  2. Add water and a few cups flour, then the yeast and salt. Continue adding four to make a soft dough that holds together. The amount varies with the humidity of the day. (If you are using a mixer, use a dough hook attachment. Transfer dough to a large bowl when the flour is well incorporated.) Knead dough to hold a soft shape that pulls away from the sides of the bowl. It’s okay if it’s still a little bit sticky.
  3. Sprinkle lightly with flour and shape into a ball by pushing down and under along sides while rotating bowl with left hand, until dough is smooth. Cover and let rise 1 hour.  (top right photo is of risen dough)
  4. Pinch risen dough in half and roll each out (using a light dusting of flour under and on top) to about 10”x 20”. Do not press or work dough too hard. 
  5. Brush with melted butter and sprinkle with 1/3 of the filling. (1/3 for each half and save 1/3 for topping). 
  6. Roll up jelly roll style and slice into about 1 inch slices.
  7. Place on greased or parchment paper lined pans, leaving a bit of room to spread. (as in bottom left photo)
  8. Cover with tea towel and plastic. Let rise 1 hour. They can be touching when they are ready, for pull apart buns. You can place them further apart for more individual buns.
  9. Sprinkle with some more of the coconut filling and bake at 350° F about 20 min. 
  10. Meanwhile, bring glaze ingredients to boil and cook, stirring, for 1 1/2 minutes. the glaze can thicken a bit while it cools. Spoon over buns while they are still hot. This topping is yummy. You may want to make extra to drizzle just before serving Yield: 3 dozen


  1. Thank you for sharing, lol!! I too have recipes that I am reluctant to give out. These look so yummy and I have all the ingredients so I must make these soon.

  2. There's just two of us here at home...could I freeze half of the dough to use at another time?

    1. Rebekah, I've never frozen the dough. Often times there can be a reaon to bake them but if not, I freeze them the same day, or give a panful away as a treat. They are wonderful fresh, but also freeze well and can be reheated if you like - but don't need it. If you have no one to share with, I would suggest making half the recipe and then dividing them in zip-lock bags to freeze.

  3. Make these several times a year & greatly enjoyed by all whom I share these with!

  4. Did you use sweetened or unsweetened coconut?

  5. I must have some of these immediately!! Yum Yum:-)

  6. And you do such a good job of giving out recipes that look appetizing and inspiring. I particularly look forward to your posts!


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