1 packet dry yeast
1/4 c. warm water
1 c. sugar
1 tsp. salt
2 eggs
1/2 c. dairy sour cream
1/2 c. butter
2 3/4 to 3 c. flour
1 c. coconut (toasted)
2 tbsp. grated orange rind

Soften yeast in 1/4 cup warm water in mixing bowl. Stir in 1/4 cup sugar, 1 teaspoon salt, 2 eggs, 1/2 cup sour cream and 6 tablespoons melted butter (cooled). Gradually add flour to form a stiff dough, beating well. Cover; let rise in warm place until doubled, about 2 hours.

Combine 3/4 cup sugar, 3/4 cup coconut and 2 tablespoons orange rind. Knead dough on well-floured surface about 15 times. Roll half of the dough to a 12-inch or more circle. Brush with 1 tablespoon melted butter. Sprinkle with half of coconut mixture. Cut into 16 wedges for smaller rolls or 12 wedges for larger rolls. Roll up, starting with wide end. Repeat with the remaining dough.

Place rolls point side down in 4 rows in greased 13x9-inch pan. Cover and let rise in warm place about 1 hour. Bake until golden: 20 minutes for 32 rolls; 25-30 minutes for 24 rolls. Leave in pan and top with glaze. Sprinkle with 1/4 cup coconut mixture.

ORANGE GLAZE:

Combine in saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 1 tablespoons orange juice and 1/4 cup of butter. Boil 3 minutes, stirring occasionally.

NOTE: Prepare after rolls are baked.