1 env. yeast
1/4 c. warm water
Pinch of sugar
1/4 c. sugar
1 tsp. salt
2 eggs
1/2 c. sour cream
6 tbsp. melted butter
3 1/2 c. flour

Combine yeast, warm water, and pinch of sugar; let proof. Beat in 1/4 cup sugar, salt, eggs, sour cream, and melted butter with mixer. Add 2 cups of the flour gradually and beat until smooth. Knead in the balance of the flour.

Let rise until double in bulk by placing in a buttered bowl covered with Saran Wrap and placed in an unlit oven. Place a pan of boiling hot water on the very bottom of the oven. DO NOT TURN THE OVEN ON.

When risen sufficiently, take out of the oven. Punch the dough down and knead in the bowl about 15 times to get out the air bubbles. Divide the dough in half.

FILLING:

3/4 c. sugar
2 tbsp. orange rind
1/2 c. golden raisins which have been soaked in orange liqueur

Cointreau, Grand Marnier, etc.

Mix together sugar and orange rind. Roll out one of the 1/2's into a 12 to 14- inch circle. Press 1/2 of the orange sugar onto the dough leaving the center of the dough free from the sugar mixture. Spread 1/2 of the raisins in the same manner.

Cut the circle into pie-shaped wedges. Roll each one up from the wide end down to the narrow point. Place into a 13 x 9 well-buttered pan with the point side down. Space the rolls into three rows of eight in each row. Cover with a smooth clean towel and put back into the UNLIT oven again with the water on the bottom. Let rise until nice and puffy.

Remove towel and turn oven on to 350 degrees and bake approximately 20 minutes. They are done when nicely browned. Top with glaze while hot.

GLAZE:

3/4 c. sugar
1/2 c. sour cream
2 tbsp. orange juice
1/4 lb. butter

Boil for three minutes, stirring constantly.