Orange Butter Crescent Rolls

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   ["In bowl, soften yeast in 1/4 cup warm water tested to 110u00b0 to 115u00b0.", "Stir in eggs, 1/4 cup of the sugar, the sour cream, 6 tablespoons butter or margarine and salt.", "Stir in 2 3/4 cups flour.", "On floured surface, knead in enough flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn over once.", "Let rise until double (1 1/2 hours).", "Punch down.", "Turn out onto floured surface; divide in two and shape in balls.", "Cover; let rest ten minutes.", "Roll each ball into a 12-inch circle.", "Brush each with 1 tablespoon of the remaining butter (melted). Combine remaining sugar, 3/4 cup coconut and the orange peel; sprinkle over circles.", "Cut each circle into 12 pie-like wedges.", "Start at wide end and roll each triangle or wedge. Arrange rolls, pinwheel fashion, in two greased 9-inch round pans or cookie sheets.", "Cover; let rise until double (about 1 hour).", "Bake in 350u00b0 oven for 25 to 30 minutes. Immediately remove from pans; place on wire racks over waxed paper.", "Top with glaze and remaining 1/4 cup coconut.", "Makes 2 pans of 12 rolls."]

* Per serving · 4 servings · Values may vary.

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