Orange Butter Coffee RollsPosted in : Breakfast on by : Daphne
Soften yeast in warm water in mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream and butter. Gradually add flour to form a stiff dough, beating well after each addition. For first additions of flour use mixer on medium speed. Cover; let rise in warm place until light and doubled, about 2 hours. Combine 3/4 cup sugar, 3/4 cup coconut and orange rind. Knead dough on floured surface until fairly smooth. Roll out half of dough to a 12-14 inch circle. Brush with softened butter and sprinkle with half of the coconut mixture. Cut into 16 wedges. Roll each wedge up starting at wide end and rolling to the point. Place with point down in greased 9 x 13 inch pan. Repeat with remaining wedges. Do the same with remaining dough. Cover, let rise in warm place until light and doubled, about 1 hour. Bake at 350 degrees for 25-30 minutes until golden brown. Leave in pan and pour Orange Glaze over hot rolls. ORANGE GLAZE: Combine in saucepan 3/4 cup sugar, 1/2 cup sour cream, 2 tablespoons orange juice and 1/4 cup butter. Boil 3 minutes, stirring occasionally. You may have to use more than the 1 pan; the rolls should be closed but not crowded. Also, if you want large rolls cut the circle into 12 wedges. These freeze well and are fine if made a day or two ahead.