1 package active dry yeast (about 3 teaspoons)
1/2 cup warm water
1 3/4 cup sugar
1 cup sour cream
3 1/2 cups flour
1 cup melted butter
1 /2 teaspoon salt
Stir yeast into warm water. Add 1/2 cup sugar, 1/2 cup sour cream, eggs, 6 tablespoons melted butter, salt and approximately 2 cups flour. Beat well. Gradually add enough more flour to make a soft dough that may be kneaded. Knead until smooth and elastic. Place dough in greased clean bowl, cover, and allow to rise until double in bulk.
Knead dough to remove excess air. Divide into 2 parts. On a lightly oiled surface roll each part into a 12 inch circle. Brush each circle with 1 tablespoon butter. Combine 1/2 cup sugar with grated rind from 1 orange. Sprinkle orange sugar on dough circles. Cut each circle into 12 wedges. Starting at the wide end of each circle roll each wedge into crescent roll. Place on greased baking sheet and allow to rise 10-15 minutes. Bake at 350 degrees for 20 minutes or until golden brown. Prepare glaze while rolls are baking. Pour glaze over rolls after removing from oven.
Combine 1/2 cup butter with 3/4 cup sugar, 1/2 cup sour cream and 2 tablespoons orange juice in sauce pan. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Pour glaze over roll immediately after removing rolls from oven.