Coconut Orange Rolls
This is an old family recipe, which we have modified a touch over the years. It takes a bit of time to make, and it’s worth every minute. It is traditionally prepared on Holy Saturday (the day before Easter), using the final fruits of the season’s orange harvest. But you’re not allowed to eat any of it until Easter morning.
While it is baking, while children are spilling pastel-colored dye all over the kitchen table, while you’re thinking about all the things you did not accomplish during Lent and all the things you must accomplish before church and brunch at Grandma’s tomorrow — while all of that is swirling around you, the sweet, forgiving fragrance of yeast and citrus will be filling your home like incense, a redolent reminder that everything’s going to be fine. And next morning, despite baskets, bonnets, pants to be pressed, children’s dress shoes to be found, and all the other flurry and flutter, an elegant little breakfast worthy of the occasion is already made. Take a few minutes to sit down and enjoy it. Just plate and serve, with coffee for the adults and milk for the little artists.
Coconut Orange Rolls
Yield: 24 Rolls
Equipment:
Large mixing bowl
13”x9” pan
Ingredients:
Rolls:
2 1/4 teaspoons (or 1 standard package) dry yeast
1/4 cup warm water (110-120 degrees)
1 cup sugar (1/4 for dough)
1 tablespoon kosher salt
2 large eggs
1/2 cup sour cream
1/2 cup unsalted butter, melted
2 3/4 – 3 cups all purpose flour
1 cup sweetened flake coconut, lightly toasted
2 tablespoons orange zest (OR 1 tablespoon orange zest & 1 tablespoon lemon zest)
Glaze:
2/3 cup white sugar
1/3 cup brown sugar
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice (optional)
1/4 cup unsalted butter
2 tablespoons Cointreau or other citrus liqueur (optional)
Rolls:
Proof yeast in warm water in a large mixing bowl. (Approximately five minutes, or until bubbles start to form on the surface.) Stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons of the melted butter until fully incorporated. Slowly add the flour, only adding enough to form a stiff dough. Be sure to fully knead the flour after each addition, whether by hand or using a dough hook with a stand mixer. The dough should be slightly sticky and soft. Cover with a damp tea towel or plastic wrap and let rise until doubled, about two hours.
Toward the end of the first rise, prepare the filling. In a medium bowl, combine 3/4 sugar, 3/4 cup coconut, and citrus zest of choice.
Punch down dough and knead fifteen times on a lightly floured surface. Divide dough in half and roll into a 12” circle. Brush surface with 1 tbsp. melted butter. Sprinkle half of the filling mixture over the butter. Cut dough into 12 equal wedges. Roll each wedge up, starting with the wide side, into croissant like shapes. Repeat with other half of dough. Place rolls, seam side down, in a buttered 13”x9” pan. Cover once again and allow to rise until double in size, about one hour. Meanwhile, preheat oven to 350 degrees.
Bake for 20-30 minutes or until lightly, golden brown. (While the rolls are baking, prepare the glaze – instructions below.) Remove rolls from oven but leave in the pan. Slowly pour hot glaze over each roll. It will seem like a lot of glaze, but the rolls will absorb it all. Sprinkle the last 1/4 cup of toasted coconut over the warm glaze. Serve warm or at room temperature.
Glaze:
Combine all ingredients — except Cointreau — in small saucepan. Boil for 4 minutes while stirring occasionally. Add Cointreau at the very end, after removing from heat.
