Orange-Coconut Crescent Rolls

I found this recipe in the April/May 2010 edition of Farm and Ranch Living magazine. David loves just about anything with coconut and these sounded great! Hope they turn out! Pictures and taste review to come!

Ingredients:

• 3-1/2 to 4 cups all-purpose flour, divided
• 1/4 cup sugar
• 1 package active dry yeast
• 1 tsp salt
• 1 cup milk
• 1/4 cup butter, cubed
• 1 egg

Filling:

• 2 Tbsp butter, melted
• 1/2 cup flaked coconut, toasted
• 1/2 cup sugar
• 2 tsp grated orange peel

Orange Glaze:

• 1 cup confectioners' sugar (powdered sugar)
• 1 to 2 Tbsp orange juice

Directions

1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120 to 130 degree. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and let rest for 15 min.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 mins. Divide dough in half. Roll each into a 12 in circle. Brush with melted butter. Combine the coconut, sugar and orange peel; sprinkle over dough. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until double, about 30 min.
3. Bake at 375 degrees for 12-16 mins or until golden brown. Remove from pans to wire rack to cool. For glaze, combine the powdered sugar and enough orange juice to achieve desired consistency. Drizzle over warm rolls.

Yield: 2 dozen