1 pkg. dry yeast
1/4 c. warm water
1 c. sugar
1 tsp. salt
2 eggs
1/2 c. sour cream
1/2 c. melted butter
2 3/4 to 3 c. flour
1 c. coconut
2 tbsp. grated orange rind

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

Combine 3/4 cup sugar, 3/4 cup coconut, and orange rind. Set aside. Knead dough well on floured board about 15 minutes. Roll half of the dough to a 12 inch circle. Brush with 1 tablespoon melted butter and sprinkle with half of the coconut mixture. Cut into 12 wedges. Roll up, starting with the wide end. Place rolls point side down in three rows in greased 13 x 9 inch pan. Repeat with the other half of the dough. Cover and let rise in a warm place, about 1 hour.

Bake at 350 degrees for 25-30 minutes, or until golden brown. Leave in pan and top with glaze. Sprinkle with 1/4 cup coconut. Serve warm or cold.

ORANGE GLAZE:

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