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

Soften yeast in warm water. Stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter. Gradually add flour to form a stiff dough. Cover and let rise in warm place. About 2 hours.

Combine 3/4 cup sugar and 3/4 cup coconut and orange rind.

Knead the dough about 15 times. Roll out half the dough to a 12 inch circle. Brush well with melted butter. Sprinkle with half the sugar-coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and rolling to the point. Place rolls point side down in 3 rows in well buttered 9 x 13 inch pan. Cover and let rise 60 minutes. Repeat with other half of dough. Bake at 350 degrees for 25 to 30 minutes. Pour glaze over hot rolls.

ORANGE GLAZE:

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

Yield: 2 dozen.