Tropical Butterhorn Trees

1. 1

   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 120u00b0-130u00b0; 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.

2. 2

   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.

3. 3

   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.

4. 4

   For 1 tree, roll up 1 wedge from the wide end. Place point side down near the top center of a greased

5. 5

   . 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

6. 6

   . Roll up remaining 2 wedges; place 1 on each

7. 7

   .

8. 8

   Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350u00b0 or until golden brown 18-22 minutes. Remove to wire racks.

9. 9

   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.

* Per serving · 4 servings · Values may vary.