Orange Butter Coffee Cake
|Active dry yeast/1 cake red star compressed yeast||1 Tablespoon (1 Red Star Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Flour||3 Cup (48 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Coconut||1 Cup (16 tbs), toasted|
|Grated orange rind||2 Tablespoon|
Soften yeast in warm water in mixing bowl.
Stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter.
Gradually add flour to form a stiff dough, beating well after each addition. (For first additions of flour, use mixer on medium speed.) Cover; let rise in warm place (85° to 90° F.) until light and doubled, about 2 hours.
Combine 3/4 cup sugar, 3/4 cup coconut and orange rind.
Knead dough on well-floured surface about 15 times.
Roll out half of dough to a 12-inch circle.
Brush with 1 tablespoon melted butter.
Sprinkle with half of sugar-coconut mixture.
Cut into 12 wedges.
Roll up, starting with wide end and rolling to point.
Repeat with remaining dough.
Place rolls, point-side down, in 3 rows in a well-greased 13x9-inch pan.
Cover; let rise in warm place until light and doubled, about 1 hour.
Bake at 350° for 25 to 30 minutes until golden brown.
Leave in pan.
Pour Glaze over hot coffee cake.
Sprinkle with 1/4, cup coconut.