Orange Coconut Sticky Buns

Awww...Orange Coconut rolls. It can't get any better than this. A recipe from an old friend for my youth. In those days I was just learning how to cook. My old neighbor was making these one day when I stopped over. The orange coconut smell in her home was glorious. I said, okay what are you baking? She said an old family recipe, orange coconut rolls.  Well, I knew I wanted to learn how to make this beautiful creation.
It took a lot of trial and error for these rolls. I was only 21 years old and had not yet worked with yeast. There was no internet to check out videos or how to's at that time. My Mom didn't make bread or rolls, so she was no help. I was definitely on my own. The old friend was helpful, but I just couldn't get the hang of working with yeast. So I quit trying and just completely forgot about the recipe.

Well, several years later along came the internet. I became obsessed with baking bread. I found an old video showing how to work with yeast. This gal didn't have a mixer like we have now. She kneaded the dough. So, I learned how to make bread and rolls the hard way. The bread and rolls turned out okay, but I was always worried that I kneaded the dough to long. As I soon found out, you can knead to your heart's content. However, your arms get pretty tired.

Along came the ultimate mixer, the Kitchenaid mixer with a kneading hook. I actually purchased the Kitchaid for my cake business. This tool was a beautiful thing! Now I could make yeast breads, rolls and whatever I wanted to. Plus with this new appliance I was saving the lives of my arms...this was a great thing!

Orange Coconut Buns "How to"
Follow instructions above. Place the wet ingredients into the mixing bowl first. Then add the flour a cup a time until incorporated. You might need a little more flour depending on the weather. If it's too humid you might need more. If it's too dry outside you might need less. I usually place two cups of flour and then add more as needed a tablespoon at a time.
Once the flour is incorporated, the bowl will almost be clean of flour. If at this point it is still a little loose, add a little more flour. You can't hurt the dough by kneading it a little bit more.
This is what your ball of dough will look like. It should feel almost like a little baby's butt. I always go by that. Then I know for sure it's just right. Then pour a little oil in the bowl and spin your ball of dough in the oil. Make sure the whole surface is covered with oil. This keeps the dough ball moist. Cover the bowl with plastic wrap and set in a warm place. I use the oven (see instruction on oven heating in the recipe above). Let rise until doubled in size...usually about an hour. Punch down dough and let rest for about 5 minutes. Then divide into 11-12 rolls and place in a springform pan. You can also use a square pan, but I like the way they turn out in a springform pan.
Bake at 350 degrees for 25-30 minutes or when you tap the buns they sound hallow and are browned. Then place the glaze ingredients in a saucepan and bring to a boil. Let boil for about 3-4 minutes, stirring constantly. Let cool and pour on buns.
Remove from oven and let cool slightly. Pour the icing over the buns and sprinkle with coconut. There you go...some yummy Orange Coconut Buns!

These buns don't last very long. The combination of orange and coconut in a sweet dough is oh so good. They have never lasted very long in my home and I'm sure they won't last very long in yours either. A great yummy for the family!

Orange Coconut Buns 
Ingredients:
  • 1 pkg. yeast 
  • 1/4 C. warm water
  • 1 T. sugar
  • 2 eggs slightly beaten
  • 1/2 C. melted butter
  • 1/2 C. sour cream (room temp)
  • 2 3/4-3 C. flour
  • 1 tsp. salt
  • 2 T. freshly squeezed orange juice
  • 2 tsp orange rind
  • 2 T. sugar
Directions:
  1. Pulse dry ingredients and orange rind and set aside.
  2. Mix the yeast, 1/4 C. warm water and 1 T. sugar in a small cup and let bloom. This usually takes about 5 minutes. (Blooming is when the yeast becomes activated) It will be very frothy.
  3. Add eggs, butter and sour cream to the yeast mixture in the bottom of a mixing bowl.
  4. Place the flour mixture on top of the wet ingredients and start mixing with the bread hook attachment.
  5. Keep mixing until a smooth ball forms. This could take up to 6-8 minutes to become that smooth ball. The dough is mixed thoroughly when the bowl is pretty clean. There should be no flour left on the sides of the bowl.
  6. Take the ball out of the bowl and wipe out the bowl. Put about a tablespoon of oil in the bottom of the bowl and swirl the dough ball around in the oil until it's completed coated with oil. (This makes sure the dough will not dry out.
  7. Place in a warm place until it doubles in size. (I usually turn my oven on low and when it reaches 170 degrees I turn it off and wait for the oven to cool down a bit. I also place a hot pad on the grates in the oven so no direct heat is transferred to the bowl. If the oven is too hot still, just leave the door open while you are mixing the dough)
  8. After the dough has doubled in size, punch down. (This releases the gas in the dough)
  9. Cut into 12-14 equal buns and place in a pan of your choice. ( I have found that it can be baked in a 8x8, 9x9 square pan or I use a round springform pan. Spring forms are great because you can remove the buns much easier because the side of the pan can be removed and is much easier than a square pan. If using a square pan place parchment paper in the bottom of the pan with a portion of the parchment hanging over on two sides. Butter the remaining two sides so the dough doesn't stick.
  10. Let rise one more time for about 45 minutes. Preheat your oven at this point to 350 degrees.
  11. Bake 350 degrees for 25-30 minutes or when you tap the buns they sound hallow and are browned.
Glaze:
  • 3/4 C. sugar
  • 1/2 C. sour cream
  • 2 T. orange rind
  • 2 T. freshly squeezed orange juice
  • 6 T. butter
Directions:
  1. Place ingredients into a small saucepan and bring to a boil, stirring constantly. Let boil for about 3-4 minutes.
  2. Pour cooled glaze over warm buns
  3. Sprinkle with coconut

One Final Note...
I do so love writing about great recipes. The Orange Coconut Buns are one of those that is worth writing about. We all have some sweet tooth tendencies, mine happens to be rolls, buns, cakes and desserts. I do hope that if you have ever wanted to make something with yeast that you will try this recipe. It's easy and oh so delicious!


Here are a few samples of the yummy things my new Kitchenaid made. Over the years I have become proficient with yeast dough and love all the smiles I receive when I make yummies!



...Always remember life's short, "eat dessert first"...words to live by!