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| 2 | tbs | orange rind | | 2 3/4 to 3 | cups | flour | | 1 | cup | coconut | | 1 | pkg. | yeast | | 1/4 | cup | warm water | | 1 | cup | sugar | | 1 | tsp | salt | | 2 | | eggs | | 1/2 | cup | sour cream | | 1/2 | cup | melted butter |
| directions | Soften yeast in warm water. Stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tbs butter. Gradually add flour to form a stiff dough, beating well after each addition. Cover, let rise until double..about 2 hours.
Combine 3/4 cup sugar, 3/4 cup coconut and orange rind. Knead dough on well floured surface about 15 minutes. Roll out half of dough to a 12 inch circle. Brush with the 1 tbs melted butter. Sprinkle with half sugar/coconut mix. Cut into 12 wedges. Roll up, starting with wide end rolling to a point. Repeat with remaining dough. Place rolls, point side down, in 3 rows in a well greased 13 x 9 pan. Cover, let rise about 1 hour. Bake in 350 oven for 25 to 30 minutes. Leave in pan. Pour orange glaze over coffee cake. Sprinkle with 1/4 cup coconut. Serve warm or cold.
Orange Glaze:
Combine in pan 3/4 cup sugar, 1/2 cup sour cream, 2 tbs orange juice and 1/4 cup butter. Boil 3 minutes. Stirring occasionally.
You could leave out the coconut if someone does not care for it. |
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