1 package active dry yeast
¼ c warm water
1 c sugar
1 tsp salt
2 eggs
⅓ c sour cream
½ c melted butter
2 ¾ c flour
1 c toasted coconut
1 T grated orange rind
Soften yeast in warm water in mixing bowl.
Stir in ¼ c sugar, salt, eggs, sour cream, melted butter.
Gradually add flour to form a stiff dough, beating well after each addition.
Cover, let rise in warm place until light and doubled, about 2 hours.
Combine ¾ c sugar, ¾ c coconut and orange rind.
Knead dough on well floured surface about 15 mins.
Roll out half of dough to a 12 inch circle.
Brush w/ 1 T melted butter.
Sprinkle with ½ of sugar/coconut mixture.
Cut into 12 wedges.
Roll up starting with wide end and rolling to point. Repeat w/ remaining dough.
Place rolls, point side down, in 3 rows on a well greased 13x9 pan.
Cover, let rise in warm place until light and doubled, about 1 hour.
Bake at 350 for 25-30 mins until golden brown.
Leave in pan.
Pour glaze over hot rolls. Sprinkle with remaining coconut. Serve warm or cold.