Ingredients
3 to 3-1/2 cups all-purpose flour1/4 cup sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1/2 cup sour cream6 tablespoons butter, softened1/4 cup water2 large eggs, room temperatureFILLING:2 tablespoons butter, softened3/4 cup sweetened shredded coconut, toasted1/2 cup sugar2 teaspoons grated orange zestGLAZE:1/4 cup sugar1/4 cup sour cream2 tablespoons orange juice2 tablespoons butter1/4 cup sweetened shredded coconut, toasted
Preparation
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; spread each with 1 tablespoon butter. Combine the coconut, sugar and orange zest; sprinkle over butter. Cut each circle into 12 wedges.
For 1 tree, roll up 1 wedge from the wide end. Place point side down near the top center of a greased baking sheet. Roll up 2 wedges; place in the second row with sides touching. Repeat, adding 1 roll per row, until tree has 4 rows. Roll up another wedge and center below last row for the trunk. Repeat for second tree, using 11 more wedges and a second baking sheet. Roll up remaining 2 wedges; place 1 on each baking sheet.
Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° or until golden brown 18-22 minutes. Remove to wire racks.
For glaze, in a small saucepan, combine the sugar, sour cream, orange juice and butter. Bring to a boil; cook and stir for 3 minutes. Spoon or brush over warm rolls; sprinkle with coconut.
