Dear, glorious sunshine, I never want you to end.

Hazy, lazy weekend afternoons with wine on the lawn.

The friendly, smiley faces of  the other-wise reserved Great British people.

Long, light evenings with laughter and a perpetual holiday feeling.

In keeping with the orange theme; oh yes, there's a theme, please find herewith, for your delectation, The Sweet Orange Roll.

These superb rolls make a great breakfast or any-time snack, what's more, you can freeze them after icing, then just reheat from thawed for 5 minutes at 160 degrees.

I looked on-line at several recipes, then hacked away at the ludicrous amount of butter and sugar until I had something that, if not exactly healthy, didn't make me feel guilty about eating. 

The adaptability of the basic recipe is limited only by your own imagination; any citrus would be good, as would many, many summer fruits, I'll leave it to you to decide, but I love this orange version, and urge you to try it as is before experimenting.

Makes 12 rolls
INGREDIENTS
1 cup milk, warmed
1/4 cup low fat soured cream
7g (1 sachet) active dry yeast
⅓ cup sugar
50g unsalted butter, softened
1tsp salt
1 egg, beaten lightly
4 cups strong white flour
½ cup  light brown sugar

For the Filling & Icing:
50g unsalted butter, softened 
Zest from 4 small oranges
1/2 cup icing sugar
1/2 tsp vanilla extract
1 Tbsp fresh orange juice 
2 Tbsp low fat soured cream

METHODMake the dough: Combine milk and yeast in a large bowl, let sit for 10 minutes (it will start to get bubbly), then stir in the soured cream. Stir in sugar,  salt, and egg; add flour, and mix with a wooden spoon, and then your hands, until the dough comes together. Rest for 30 minutes and then knead until smooth, about 8 minutes. Return to a clean cowl and cover with cling-film; let sit until doubled in size, about 1½ hours. Meanwhile, mix softened butter, soured cream, brown sugar, and zest until smooth, I use a hand whisk but an electric whisk is good too. Add icing sugar, and vanilla extract; beat until smooth. Take about 1/4 cup of the filling out and reserve to make the icing glaze, by adding the orange juice. Set filling and icing aside.

Once proved, transfer dough to a work surface; roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9″ × 13″ baking dish; cover with plastic wrap. Chill 6 hours or overnight.

Heat oven to 190°. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving. 

If freezing, allow to cool completely (I separate them out and wrap individually in foil).