Sweet crescent yeast rolls
with an orange coconut filling, drizzled with an orange glaze
and garnished with coconut.
Orange
Butter Rolls
- For Dough:
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1/4 cup warm water
1/4 cup plus 2 tablespoons butter, melted
1/2 cup sour cream
1/4 cup granulated sugar
2 large eggs
1 teaspoon salt
3 1/2 cups all-purpose or bread flour
-
- For Filling:
3/4 cup granulated sugar
3/4 cup sweetened flaked coconut, toasted
2 tablespoons grated orange peel
-
- Glaze:
2 tablespoons butter, melted
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup butter or margarine
2 tablespoons orange juice
1/4 cup sweetened flaked coconut
- For Dough: In a large
mixer bowl dissolve yeast in warm water. Add melted butter, sour
cream, sugar, eggs, and salt. Mix together. Gradually stir in
flour to make a soft dough; mix well. Place in a well-greased
bowl, turning to grease the top. Cover and let rise in a warm
place for 1 1/2 to 2 hours, or until doubled in bulk.
- For Filling: In a bowl,
combine sugar, toasted coconut and grated orange peel; set aside.
- Punch down the dough.
Turn dough out onto a floured surface and knead for 7 minutes,
or until smooth and elastic. Divide the dough in half. Roll each
half into a 12-inch circle. Brush with melted margarine. Sprinkle
with the Filling then cut into 12 wedges.
- Roll up each wedge tightly,
beginning at the wide end. Place the rolls on greased baking
sheets and curve into crescent shapes. Cover and let rise for
45 minutes, or until doubled in bulk.
- Bake at 350°F (175°C)
for 25 to 30 minutes, or until lightly browned.
- For Glaze: Combine sugar,
sour cream, butter, and orange juice in a saucepan. Cook over
low heat, stirring frequently, until smooth. Drizzle over the
rolls while still warm. Sprinkle with the coconut.
Makes 24 rolls.
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