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

1. 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.
2. For Filling: In a bowl, combine sugar, toasted coconut and grated orange peel; set aside.
3. 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.
4. 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.
5. Bake at 350°F (175°C) for 25 to 30 minutes, or until lightly browned.
6. 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.