Email to Marla Hudgins      

Orange Coconut Rolls

Source of Recipe

Unknown


Recipe Introduction

Reviewer's Note: These rolls are heavenly delicious. When I make them I eat a couple and take the rest to work (otherwise I'd eat them ALL myself!) and they disappear in minutes.

List of Ingredients

Orange Coconut Rolls


Dough:

1 package yeast
1/4 cup lukewarm water
1/4 cup sugar
1 teaspoon salt
1/2 cup sour cream
6 tablespoons butter, melted
2 eggs
3 cups flour
Filling:
3/4 cup sugar
1 cup toasted coconut
5 tablespoons grated orange peel, divided
2 tablespoons butter

Glaze:

3/4 cup sugar
1/2 cup sour cream
1/4 cup butter
2 tablespoons orange juice


Recipe


Machine Method:

Place dough ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle and press start. When the cycle completes, turn the dough out onto a floured surface. Continue below with directions for forming rolls.

Manual Method:

Soften yeast in warm water. stir in 1/4 cup sugar, salt, sour cream, 6 tablespoons butter, and eggs. Add 1 1/4 cups flour. Beat 2 minutes at medium speed. Stir in remaining 1 to 1 3/4 cups flour to form a soft dough. Cool. Let rise in warm place until doubled, about 45 minutes. Knead dough about 15 times.

Forming Rolls:

Combine 3/4 cup sugar, 3/4 cup coconut, and orange peel. Divide dough in half. Roll out dough to a 12" circle. Brush with 1 tablespoon butter and sprinkle with half of coconut mixture. Cut into 12 wedges. Roll up wedges starting with wide end. Repeat with remaining dough. Generously grease (not oil) a 13" x 9" baking pan. Place rolls point-side down in 3 rows in pan. Let rise until doubled, 45-60 minutes. Bake at 350 degrees for 25-30 minutes or until brown. Leave in pan.

Combine glaze ingredients. Boil 3 minutes, stirring occasionally. Pour glaze over hot rolls. Sprinkle with remaining toasted coconut.