Coconut-Orange Rolls

Ingredients

• 0.3 oz active yeast dry
• 8 tablespoons butter divided melted
• 2 large eggs 
• 3 cups flour all-purpose
• 1 cup domino granulated sugar divided
• 1 serving orange glaze 
• 2 tablespoons orange rind grated
• 1 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 1 cup coconut or sweetened divided flaked toasted
• 0.3 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• measuring cup

Directions

1. Combine yeast and 1/4 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes.
2. Stir together yeast mixture, 1/4 cup sugar, 6 Tbsp. melted butter, and next 3 ingredients in a large bowl. Gradually stir in flour, making a stiff dough. Cover and let rise in a warm place (85), free from drafts, 2 hours or until doubled in bulk.
3. Combine 3/4 cup coconut, orange rind, and remaining 3/4 cup sugar in a small bowl.
4. Turn dough out onto a well-floured surface, and knead 15 to 16 times or until smooth and elastic. Divide dough into 2 equal portions.
5. Roll 1 dough portion into a 12-inch circle; brush with 1 Tbsp. melted butter, and sprinkle with half of coconut mixture.
6. Cut into 12 equal wedges. Repeat procedure with remaining dough portion.
7. Roll up wedges, starting at wide end, to form a crescent shape.
8. Place rolls, point sides down, in 3 rows in a 13- x 9-inch baking dish coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
9. Bake at 350 for 25 to 30 minutes or until golden.
10. Remove from oven, and place on a wire rack.
11. Spread Orange Glaze evenly over hot rolls in pan, and sprinkle with remaining 1/4 cup coconut.
12. Serve immediately.