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This is my Christmas morning tradition!
1 pkg yeast
1/4 cup warm water
1 cup sugar
1 tsp salt
2 eggs
1/2 cup sour cream
1/2 cup butter
2 3/4 cup flour
1 cup toasted coconut
2 T grated orange rind
Soften yeast in warm water in mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream, and 6 T butter. Gradually add flour to form stiff dough beating well after each addition. Cover and let rise 2 hours.
In a small bowl mix together 3/4 cup sugar, 3/4 cup coconut, and orange rind.
Knead dough; roll out 1/2 of dough into a 12” circle. Spread with 1 T softened butter and sprinkle with 1/2 coconut mixture. Cut into 12 triangles. Roll up beginning with wide end. Repeat with 2nd half of dough. Place in 9X13” pan in 3 rows. Let rise 1 hour. Bake at 350 degrees for 25-30 minutes. Glaze and sprinkle with 1/4 cup coconut.
Combine in saucepan:
3/4 cup sugar
2 T orange juice
1/2 cup sour cream
1/4 cup butter
Boil for 3 minutes.
NOTE: I ALWAYS make this on Christmas Eve – under bake by about 5 minutes and then cover with foil and refrigerate. In the morning place the covered rolls in the oven at 350 degrees for about 10 minutes. Do NOT over bake,
NOTE: I ALWAYS make this on Christmas Eve – under bake by about 5 minutes and then cover with foil and refrigerate. In the morning place the covered rolls in the oven at 350 degrees for about 10 minutes. Do NOT over bake,
