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Ingredients
- 1 envelope active dry yeast
- 1/4 cup wamr water (100-110*)
- 1 cup Domino sugar, divided
- 8 Tbsp butter, melted and divided
- 1 tsp salt
- 2 large eggs
- 1/2 sour cream
- 3 cups all-purpose flour
- 1 cup sweetened flaked coconut, toasted and divided
- 2 Tbsp grated orange rind
- Crisco no-stick cooking spray
- Orange Glaze
Details
Servings 2
Preparation
Step 1
1. Combine yeast and 1/4 cup warm water in a 1 cup glass measuring cup, let stand 5 minutes.
2. Stir together yeast mixture, 1/4 cup sugar, 6 Tbsp melted butter and next 3 ingredients in large bowl. Gradually stir in flour, making a stiff dough. Cover and let rise in a warm place (85*), free from drafts, 2 hrs or until doubled.
3. Combine 3/4 cup coconut, orange rind, and remaining 3/4 cup sugar ina small bowl.
4. Turn dough out onto well-floured surface and knead 15 to 16 times or until smooth and elastic. Divide dough into 2 equal portions. Roll 1 dough portion into a 12 inch circle; brush with 1 Tbsp melted butted and sprinkle with half of coconut mixture. Cut into 12 equal wedges. Repeat procedure with remaining dough.
5. Roll up wedges, starting at wide end, to form cresent shape. Place rolls, point sides down in 3 rows in a 13 x 9-inch baking dish coated with cooking spray. Cover and let rise in warm place, 1 hr or until doubled.
6. Bake at 350* for 25-30 minutes or until golden. Remove from oven and place on wire rack. Spread orange glaze evenly over hot rolls in pan and sprinkle with remaining coconut.
Orange Glaze:
3/4 cup Domino sugar
1/2 cup sour cream
2 Tbsp orange juice
1/4 cup butter
1. Stir everything together in small saucepan. Bring to boil over medium heat, stirring constantly, 3 minutes or until blended. Remove from heat.
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