Grandma's Orange Rolls

From Dave McCulloch of Susie-David’s Cattle Company. These rolls are a Christmas morning tradition for Dave's family. Didn’t have to steal this recipe. Dave was kind enough to publish it in the local newspaper, so I made it mine. I have to admit that it took some time and a lot of rum to condense and edit this from the long winded newspaper version. Thank you Dave.

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The Dough:

1 envelop yeast

1/4 cup sugar

1 tsp salt

1/2 cup sour cream

2 beaten eggs

6 tbsp soft butter

2 3/4 cups flour

Dissolve the yeast in 1/4 cup warm water. Pour in bowl, add sugar, salt, sour cream, eggs and soft butter. Mix Well. Add flour slowly and mix well. It will form a stiff dough. Place in a warm place, cover and let rise until double in size. Two hours or more. Dough is slow to rise, so don’t panic.

While the dough is rising mix filling ingredients. Cover with plastic and set aside.

The Filling

1 cup sugar

1 cup coconut

2 tbsp grated orange rind

1/3 cup chopped pecans or walnuts

Back to the dough

When the dough has doubled in size turn onto a floured surface and knead 15 times only. (Do not over knead!) Form 2 balls of dough. Roll each ball out to form a rectangle about 12 by 6 inches. Brush well with melted butter and sprinkle each one with about half the filling mixture.

Cut rectangles into 12 wedges and roll each from the wide end (like croissants) and place on cookie sheet with edges touching but not crowded. Cover and let rise in a warm place 1 to 2 hours or until double in size.

Bake at 350 degrees for 20 minutes. The rolls are done when they are more golden than brown.

The Glaze

3/4 cup sugar

1/2 cup sour cream

2 tbsp orange juice

1/4 cup butter

While rolls are baking, mix all glaze ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes only. Then spoon over warm rolls evenly.

Optional.

Sprinkle some of the extra filling on rolls after glaze.