Orange-Butter Coconut Rolls

Tonight we are having a recipe exchange for enrichment...I wanted to take a recipe that was a little different and yummy but one I could make the night before...so last night I made these:  Mike had a morning doctor appointment and got a warm treat for breakfast . . . they are pretty looking, fun with the coconut and the glaze makes them super moist.  By the time I got home for work, this is all that was left...sorry the photo isn't the best!

Orange Butter Coconut Bread                   by Joy Candrian

2 pkg. yeast dissolved in ¼ c. warm water, add ¼ c. sugar and let the yeast foam for 2-3 minutes.

2 whipped eggs                                ½ c. sour cream

½ c. butter                                          1 tsp. salt

2 ¾ - 3 ¼ c. flour                                1 c. coconut

Grate one orange into zest

Stir into foamy yeast water: eggs, sour cream, butter & salt. Stir in 2 ¾ c. flour. Knead in enough flour so that the dough is soft.  Place the dough in a greased bowl and let rise for about an hour or until doubled. Punch down. Divide dough into 2 balls. Roll each half into a 12” circle.  Blush dough with about 1 T. butter. Sprinkle with sugar, ¾ c. coconut, and orange zest.  Cut each circle into 12 wedges.  Roll up wedges, starting at wide end. Arrange rolls, pinwheel fashion into 2 greased 9-10” round pans. Cover and let rise until double.  Bake in 350˚ for about 22 minutes. Top with glaze.  Sprinkle remaining coconut onto the top.

Glaze: In a sauce pan combine ¼ c. sugar, ¼ c. orange juice & 2 ½ T. butter.  Stir over medium heat until sugar dissolves.  Boil for 3 minutes.  Stir in ¼ c. sour cream.  Pour over the warm rolls.