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Categories:
cakes yeast warm water sugar salt eggs sour cream butter flour coconut sugar orange rind sugar sour cream orange juice butter coconut
Viewed: 32 - Published at: 4 years agoIngredients
- 2 cakes yeast
- 1/4 c. warm water
- 1/4 c. sugar
- 1 tsp. salt
- 2 eggs
- 1/2 c. sour cream
- 6 Tbsp. melted butter
- 2 3/4 c. flour
- 3/4 c. toasted coconut
- 3/4 c. sugar
- 2 Tbsp. grated orange rind
- 3/4 c. sugar
- 1/2 c. sour cream
- 2 Tbsp. orange juice
- 1/4 c. butter
- 1/4 c. toasted coconut
Method
- Soften yeast in warm water.
- Add sugar, salt, eggs, sour cream and melted butter. Stir. Add flour. Beat well. Let rise until double in bulk (about 2 hours). Knead on floured surface about 15 times. Roll half of the dough to a 12-inch circle. Brush with 1 tablespoon melted butter.
- Sprinkle with half of the 3/4 cup toasted coconut, 3/4 cup sugar and grated orange rind.
- Combine the 3/4 cup sugar, sour cream, orange juice and 1/4 cup butter. Boil 5 minutes, stirring constantly.
- Pour hot mixture over rolls to cover all.
- Sprinkle with 1/4 cup toasted coconut. Cut into 12 wedges.
- Roll up, starting with wide end.
- Place point side down in greased 9 x 13-inch pan. Repeat procedure with other half of the dough.
- Let rise until light, about 1/2 hour.
- Bake 30 minutes in a 325° oven.
- Leave in pan.
