Rolls:
1 Tbs. yeast
1/4 c. water
1/4 c. sugar
6 Tbs. melted butter
1 tsp. salt
2 eggs
1/2 c. sour cream
2 3/4 c. flour
Soften yeast in warm water. Stir in remaining ingredients, except for the flour.
Gradually add flour.
Cover and let rise 2 hours.
Filling:
3/4 c. sugar
2 Tbs. grated orange rind
3/4 c. toasted coconut (plus more for glaze)
2-4 Tbs. melted butter
In a small bowl, mix sugar, coconut, and orange rind. Divide dough in half. Roll into 12-inch circle.
Spread with 1-2 Tbs. melted butter. Sprinkle with half of filling.
Cut like a pizza, roll up into crescents.
Repeat with other half of dough and filling.
Place on a cookie sheet, not touching. Let rise 1 hour.
Bake at 350 degrees for 15-20 minutes.
(You can also roll up like cinnamon rolls and bake in a 9x13 inch pan and bake for 20-23 minutes.)
Glaze:
3/4 c. sugar
2 Tbs. orange juice
1/2 c. sour cream
1/4 c. butter
Mix together in a small saucepan over med-high heat. Boil for 3 minutes.
Glaze rolls and sprinkle with toasted coconut.
{from Jen Hatch}
