ORANGE COFFEE ROLLS

ORANGE COFFEE ROLLS




1 package active dry yeast

1/4 cup water (105� to 115�

1 cup sugar divided

2 large eggs

1/2 cup sour cream

1/4 cup plus 2 Tablespoons butter (or

margarine), melted

1 teaspoon salt

2-3/4 to 3 cups all-purpose flour

2 Tablespoons butter or margarine, melted

and divided

1 cup flaked coconut, toasted and divided

2 Tablespoons grated orange rind

Glaze



Combine yeast and warm water in a large

mixing bowl; let stand 5 minutes. Add 1/4

cup sugar and next 4 ingredients; beat at

medium speed of an electric mixer until

blended. Gradually stir in enough flour to

make a soft dough.



Turn dough out onto a well-floured surface,

and 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�), free

from drafts, 1-1/2 hours or until doubled in

bulk.



Punch dough down, and divide in half. Roll

one portion of dough into a 12-inch circle;

brush with 1 tablespoon melted butter.

Combine remaining 3/4 cup sugar, 3/4 cup

coconut, and orange rind; sprinkle half of

coconut mixture over dough. Cut into 12

wedges; roll up each wedge, beginning at

wide end. Place in a greased 13 x 9 x

2-inch pan, point side down. Repeat with

remaining dough, butter, and coconut

mixture.

Cover and let rise in a warm place, free

from drafts, 45 minutes or until doubled in

bulk. Bake at 350� for 25 to 30 minutes or

until golden. (Cover with aliminum foil

after 15 minutes to prevent excessive

browning, if necessary). Spoon warm Glaze

over warm rolls; sprinkle with remaining 1/4

cup coconut. Yield: 2 dozen



GLAZE

3/4 cup sugar

1/2 cup sour cream

1/4 cup butter or margarine

2 teaspoons orange juice

Combine all ingredients in a small saucepan;

bring to a boil. Boil 3 minutes, stirring

occasionally.

Let cool slightly. Yield' about 1-1/3 cups.