In a large bowl dissolve the yeast in water.
Beat in half cup sugar, salt, eggs, sour cream
and 6 tbs. melted butter.
Gradually stir in 2 cups flour.
Beat until smooth.
Knead in the remaining flour.
Cover the bowl and let
the dough rise for 2 hours.
Turn the dough out onto a
lightly floured board and knead 15 times.
Divide the dough in half,
then roll each portion into a 12" circle.
Brush each dough circle with more melted butter.

Combine the remaining sugar with the
orange rind and sprinkle over dough circles.
Cut each circle into 12 equal triangular wedges.
Roll each wedge beginning with the wide end.
Place the dough, pointed side down,
into a greased 9-by-13" pan.
Create 8 rows, with 3 pieces of
rolled-up dough in each row.
Cover and let rise another 2 hours
until the rolls double in size.

Brush the tops of the rolls with
more melted butter, then shove the pan
into a 350F oven for 25 min.

When done, remove from oven and
drizzle hot glaze mixture over the top,
saturating thoroughly.
Separate the rolls with a fork.
Makes 24 rolls.

SOUR CREAM GLAZE:
3/4 c. sugar
1/2 c. sour cream
3 tbs. orange juice
1/2 c. butter
Mix ingredients in a saucepan.
Place over medium-high heat
and boil 3 min., stirring
continually with a wooden spoon.
The cooked rolls can be frozen,
then thawed and reheated in a low oven.