Ingredients: |
Ingredients: 1 Package dry yeast 1/4 cups warm water(105* to 115*). 1/4 cups plus 2 tablespoons butter,melted. 1/2 cups commerical sour cream. 1/4 cups sugar. 2 eggs 1 teaspoons. salt. About 31/4 cups all-purpose flour 3/4 cups sugar 1 cups flaked coconut,toasted and divided. 2 Tablespoons grated orange rind 2 Tablespoons butter,melted Orange Glaze:3/4 cups sugar 1/2 cups commerical sour cream. 2Tablespoons orange juice
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Directions: |
Directions:Dissolve yeast in warm water in warm water in a large mixing bowl.Add next 5 ingredients,mixing well.Gradually stir in enough flour to make a soft dough;mixing well.Place in a well-greased bowl,turning to grease top.Cover and let rise in a warm place(85*),free from drafts,11/2 to 2 hours or until doubled in bulk. Combine 3/4 cups sugar,3/4 cups coconut,and orange rund;set aside.Punch dough down.Turn dough out onto a floured surface,and knead 7 minutes or until smooth and elastic.Divide dough in half into a circle about 12 inches in diameter;brush each circle with 1 Tablespoons butter.Sprinkle each with half the coconut mixture;cut into 12 wedges.Roll each wedge tightly,beginning at wide end.Place rolls on greased baking sheets,point side down.Curve into crescent shape.Cover and let rise 45 minutes or until doubled in bulk.Bake at 350*F.for 25 to 30 minutes or until lightly browned.While rolls are warm,drizzle with glaze.Sprinkle with remaining 1/4 cup coconut.Orange Glaze:Combine all ingredients in a saucepan.Cook over low heat,stirring frequently,until heated.(Do not boil. |
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