1 c. milk
4 tbsp. sugar
4 tbsp. shortening
1 tsp. salt
1 pkg. yeast
2 tbsp. warm water
2 eggs
4 c. flour, unbleached
1/2 c. sugar
Grated rind of 1 orange
2 - 3 tbsp. orange juice
1 c. toasted coconut

Scald milk. Pour over sugar and shortening stirring until shortening is melted. Soften yeast in water. Beat eggs slightly and add to milk mixture. Beat in 2 cups flour. Add yeast and water. Add rest of flour and salt. Beat well. Let rise until doubled in bulk.

Either stir down and refrigerate 2 hours or overnight, or turn onto floured board and roll 1/4 inch thick. Spread 2 tablespoons melted butter, mixed sugar and orange rind and 1 cup of the toasted coconut. Roll up the long way of the dough and cut in 1 inch slices. Makes 16-18 rolls. Place cut side up on greased baking pan, 2 inches apart. Brush with melted butter (oleo) and let rise 30 minutes.

Bake in 350 degree oven 15 minutes or until lightly browned. Remove and frost while still slightly warm. Sprinkle with toasted coconut.

Toast coconut by spreading on a cookie sheet and baking in a 300 degree oven until lightly browned, watching carefully and stirring occasionally.

FROSTING:

2 tbsp. butter
1 1/2 to 2 c. powdered sugar
2 to 3 tbsp. cream or orange juice
1/2 tsp. vanilla
1/2 c. toasted coconut

Beat together, adding enough sugar to make a spreading consistency.