Recipe Collection |  Share a Recipe 


Originally shared on the web 01/31/2013

1/4 c. warm water
1 env. active dry yeast
1-3/4 c. sugar, divided
2 eggs
1/2 c. sour cream
1/2 c. butter, melted and divided
1 t. salt
2-3/4 to 3 c. all-purpose flour
1 c. flaked coconut, toasted and divided
2 T. orange zest
1/2 c. sour cream
1/4 c. butter
2 t. orange juice

Heat water until warm, about 110 to 115 degrees. Combine yeast and warm water in a large bowl; let stand 5 minutes. Add 1/4 cup sugar, eggs, sour cream , 6 tablespoons melted butter and salt; beat with an electric mixer at medium speed until blended. Gradually stir in enough flour to make a soft dough. Turn dough out onto a well floured surface; knead until smooth and elastic, about 5 minutes. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours, or until double in bulk. Punch dough down and divide in half. Roll one portion of dough into a 12-inch circle; brush with one tablespoon melted butter. Combine 3/4 cup sugar, 3/4 c. coconut and orange zest, sprinkle half of the coconut mixture over dough. Cut into 12 wedges, roll up each wedge, beginning at wide end. Place in a greased 13x9” baking pan, point side down. Repeat with remaining dough, butter and coconut mixture. Repeat with remaining dough, butter and coconut mixture. Cover and let rise in a warm place, free from drafts, 45 minutes or until double in bulk. Bake at 350 degrees for 25 to 30 minutes, until golden. Cover with aluminum foil after 15 minutes to prevent excessive browning,. While rolls bake, combine remaining 3/4 cup sugar, sour cream, butter and orange juice in a small saucepan over medium heat. Bring to a boil; boil, stirring occasionally, for 3 minutes. Let glaze cool slightly. Spoon warm glaze over warm rolls, sprinkle with remaining 1/4 cup coconut. Makes 2 dozen.