ANN’S ORANGE-COCONUT ROLLS
ANN'S ORANGE-COCONUT ROLLS
Ingredients
- 1 pkg. dry yeast
- ¼ c. warm water
- 1¾ c. sugar (total)
- ¼ tsp. salt
- 2 eggs
- 1 c. dairy sour cream (total)
- ¾ c. melted margarine, not hot (total)
- 2¾ to 3 c. flour
- 1 c. coconut, toasted (total)
- 2 Tbsp. grated orange rind
- 2 Tbsp. orange juice
Instructions
- Soften yeast in warm bowl with ¼ cup warm water. Stir in ¼ cup sugar, ¼ teaspoon salt, 2 eggs, ½ cup sour cream and 6 tablespoons melted butter. Gradually add flour to mixture to make a stiff dough. Cover in warm place and let rise until double, about 2 hours.
- Combine ¾ cup sugar, ¾ cup toasted coconut, and 2 tablespoon orange rind, in small bowl for later use. See Glaze recipe below, also for later use.
- Knead dough on lightly floured surface about 15 times, divide into two equal pieces. Roll each piece of dough into a 12 inch diameter circle; brush top with 1 tablespoon melted butter, and sprinkle with ½ of coconut mixture. Cut circle into 12 wedge-shaped pieces, like you would cut a pizza.
- Roll up each piece, starting with the large end of wedge and roll toward pointed end. Repeat for each of the 12 wedges. Place rolls in 13x9 inch pan, greased, with pointed end down and edges just touching. Cover and let rise in warm place until double. Bake in 350 degree oven for 25-30 minutes, or until golden brown. Leave in pan and top with Glaze and sprinkle over with remaining coconut while hot. Serve warm or cold. Yield: 24 small delicious, delicate rolls.
- GLAZE:
- Boil ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice, and ¼ c. butter for 3 minutes in small pan while stirring.
Notes
Ellen Larson
3.5.3226