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

Soften yeast in warm water. Stir in 1/4 cup of the sugar, salt, eggs, sour cream and 6 tablespoons butter. Gradually add flour to make a stiff dough. Beat well after each addition. Use mixer for first additions. Cover and let rise until doubled.

Combine 3/4 cup sugar, 3/4 cup of the toasted coconut and the orange rind. Knead dough on a floured surface 15 times. Roll out half of dough to 12 inch circle. Brush with 1 tablespoon butter, sprinkle with half of the coconut mixture. Cut into 12 wedges; roll up as crescents. Repeat with remaining dough.

Place rolls in 3 rolls in well greased 9 x 13 inch pan. Cover, and let rise until doubled. Bake at 350 degrees for 25 to 30 minutes until golden. Leave in pan and pour the following glaze over the rolls and sprinkle with remaining coconut mixture.

ORANGE GLAZE:

3/4 c. sugar
1/2 c. dairy sour cream
2 tbsp. orange juice
1/4 c. butter

Combine in saucepan, bring to boil, stirring often, boil for 3 minutes. Pour hot over the hot rolls. Serve warm.