It certainly is spring here in the south! Last week it was sunny and about 73 degrees. Yesterday was rainy and only 38 degrees with a wind which made it feel even colder! Today is sunny and 68! I really don’t mind the cooler temperatures! It will be very hot in just a few short weeks and we will be wishing for cooler air.
This recipe was shared with me by my friend Lisa. Lisa and I met when we were college freshmen many years ago. We recently reconnected on Facebook and have had fun catching up. I had wanted to make these for Easter breakfast, but since they are yeast rolls, they do take a bit of time. I made them on Saturday instead.
1 pkg yeast
1/4 c. warm water
1/3 c. sunflower oil (I used coconut oil.)
1 c. sour cream
1/4 c. sugar
1 tsp. salt
3-1/2 to 4 cups all-purpose flour
1/2 c. sugar
1 c. flaked coconut
2 tsp. grated orange rind (I used 3 tsp.)
2 tsp. melted butter
1 c. powdered sugar
1 tbsp. grated orange rind
1 tbsp. orange juice
Dissolve yeast in water in large mixing bowl. Add oil, sour cream, sugar, eggs, and salt mixing well. Add flour to make a soft dough. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled…about 1-1/2 to 2 hours.
Combine sugar, orange rind, and coconut in small bowl. Punch down dough and divide into two pieces. Roll each piece out into rectangle about 6×10 inches or so. Brush each with melted butter and sprinkle with the sugar/orange rind mixture. Roll each rectangle up from the short side and pinch shut. Cut each roll into 6 pieces and place pieces in greased muffin tin.
Cover and let rise for about 30 minutes. Bake in preheated oven at 250 degrees (Yes, that is correct!) for about 20 minutes. Do not brown! Mix glaze ingredients and drizzle over warm rolls. Enjoy!