2 pkgs. dry yeast
1/2 c. warm water (105-115 degrees)
2 tbsp. butter, softened
1/3 c. sugar
1 tsp. salt
2 eggs
1 (8 oz.) carton sour cream
1 c. flaked coconut
3 3/4 to 4 1/4 c. all-purpose flour, divided
1 c. finely chopped pecans
3/4 c. firmly packed light brown sugar
1/2 c. butter, melted

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2 tablespoons butter, sugar, salt, eggs, sour cream, coconut, and 2 cups flour; beat at medium speed of an electric mixer until well blended. Gradually stir in enough remaining flour to make a stiff dough.

Turn dough out onto a floured surface and knead until smooth and elastic (8-10 minutes). Divide dough into 24 pieces; shape each piece into a 9-inch rope.

Combine pecans and brown sugar. Dip each rope in melted butter and coat with pecan mixture. Coil ropes into lightly greased muffin pans, tucking ends into centers.

Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. (Rolls will not be doubled in bulk.) Bake at 375 degrees for 15-18 minutes or until golden. Immediately remove from pan; serve warm, or cool on wire racks. Yield: 2 dozen.