Orange Butter Crescent Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
2 beaten eggs
1 c. sugar
1/2 c. dairy sour cream
1/2 c. butter or margarine, melted
1 tsp. salt
2 3/4 to 3 1/4 c. all-purpose flour
1 c. flaked coconut
2 tsp. grated orange peel

Preparation

In bowl, soften yeast in 1/4 cup warm water tested to 110\u00b0 to 115\u00b0.
Stir in eggs, 1/4 cup of the sugar, the sour cream, 6 tablespoons butter or margarine and salt.
Stir in 2 3/4 cups flour.
On floured surface, knead in enough flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn over once.
Let rise until double (1 1/2 hours).
Punch down.
Turn out onto floured surface; divide in two and shape in balls.
Cover; let rest ten minutes.
Roll each ball into a 12-inch circle.
Brush each with 1 tablespoon of the remaining butter (melted).\tCombine remaining sugar, 3/4 cup coconut and the orange peel; sprinkle over circles.
Cut each circle into 12 pie-like wedges.
Start at wide end and roll each triangle or wedge.\tArrange rolls, pinwheel fashion, in two greased 9-inch round pans or cookie sheets.
Cover; let rise until double (about 1 hour).
Bake in 350\u00b0 oven for 25 to 30 minutes. Immediately remove from pans; place on wire racks over waxed paper.
Top with glaze and remaining 1/4 cup coconut.
Makes 2 pans of 12 rolls.