Directions (continued)

• in enough remaining flour to form a firm dough.
• Turn onto a lightly floured surface; knead until smooth and elastic,
• about 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 peel;
• sprinkle over butter. Cut each circle into 12 wedges.
• For one tree, roll up one wedge from the wide end. Place point side
• down near the top center of a greased baking sheet. Roll up two
• wedges; place in the second row with sides touching. Repeat, adding
• one roll per row, until tree has four 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
• two wedges; place one on each baking sheet.
• Cover and let rise in a warm place until doubled, about 40 minutes.
• Bake at 350° for 18-22 minutes or until golden brown. 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. Yield: 2
• trees (11 rolls each) plus 2 extra rolls.