Lemon Coconut Twists - cooking recipe

Ingredients

Dough
1/2 cup warm water (100 to 110 F)
4 teaspoons yeast, Fleischmann's Active Dry
1 teaspoon granulated sugar
1/2 cup sour cream
1/3 cup nonfat dry milk powder
2 large eggs
1/4 cup butter, softened
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 1/2 cups whole wheat flour (King Arthur Unbleached White)
4 1/2 cups unbleached bread flour (King Arthur )
1/2 cup unsalted butter, melted
3 1/2 ounces instant lemon pudding mix (1 package)
1 cup sweetened flaked coconut
Frosting
1 1/2 cups confectioners' sugar
1/4 teaspoon lemon extract
1/4 teaspoon almond extract
2 -3 tablespoons cream

Preparation

In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
With dough hook, knead on low speed 5 minutes.
Put dough into a greased bowl, cover, let rise till double.
Punch down dough.
Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
In a 9-inch glass pie plate melt butter.
In a second pie plate, combine pudding and pie mix and coconut.
Dip each strip in melted butter, then into coconut mixture.
Twist and hold one end of strip down on greased baking sheet for the
center of the roll and curl the strip around center, tucking end under.
Place remaining butter or coconut mixture on top of twists.
Cover twists, let rise in warm place until double.
Bake in preheated 350\u00b0F oven 10 to 15 minutes, or until golden brown.
Remove rolls to a wire rack.
For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
Frost warm rolls.
Makes 18 rolls.