2 packages dry yeast
½ cup warm (115degrees) water
¼ cup sugar
2 eggs, beaten
½ cup sour cream
6 tablespoons melted butter
1 teaspoon salt
3 ¾ cups sifted flour
2/3 cup sugar
1 cup flaked coconut, toasted
2 tablespoons shredded orange peel
2 tablespoons melted butter
1 cup sifted powdered sugar
3 to 4 teaspoons orange juice
Soften yeast in warm water. Combine ¼ cup sugar, eggs, sour cream, 6 tablespoons melted butter, and salt in large bowl. Stir in yeast. Gradually add enough flour to form moderately stiff dough, beating well. Cover; let rise until double (about 45 minutes). Combine the 2/3 cup sugar, coconut, and orange peel. Turn dough onto well-floured surface, and knead a few strokes. Divide dough in half. Roll one-half of dough to form a 12x8-inch rectangle; brush with 1 tablespoon melted butter, and sprinkle with ½ cup coconut mixture. Ross up, starting with long side, and cut into twelve 1-inch slices. Place cut side down, in greased 9x1 ½-inch round baking pan. Repeat for second half. Let rise in warm place until light (39 – 45 minutes). Sprinkle rolls with remaining coconut mixture. Bake at 350 degrees about 30 minutes. Remove from pans; cool right side up. Combine powdered sugar and orange juice; drizzle over cooled cakes.
Recipe from To Market, To Market