ANN’S ORANGE-COCONUT ROLLS
ANN’S ORANGE-COCONUT ROLLS
Ingredients
- 1 pkg. dry yeast
- 1/4 c. warm water
- 1 3/4 c. sugar (total)
- 1/4 tsp. salt
- 2 eggs
- 1 c. dairy sour cream (total)
- 3/4 c. melted margarine, not hot (total)
- 2 3/4 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 1/4 cup warm water. Stir in 1/4 cup sugar, 1/4 teaspoon salt, 2 eggs, 1/2 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 3/4 cup sugar, 3/4 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 1/2 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 13×9 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 3/4 c. sugar, 1/2 c. sour cream, 2 Tbsp. orange juice, and 1/4 c. butter for 3 minutes in small pan while stirring.
Notes
Ellen Larson
3.5.3226