Sour Cream Orange Buns

I have to admit that when I first posted this recipe almost 10 years ago I hesitated sharing it because I wanted to keep it a secret. I still had no idea what I'd signed up for and felt a little bit like maybe some recipes were too sacred or something like that. After all these years,  I'm just happy if I can find a recipe to share.

Ingredients:

• 1/2 cup sugar 
• 3 eggs
• 1/2 cup butter, very soft or melted
• 1/2 cup sour cream
• 2 cups hot water
• 7 cups flour (approx)
• 2 tablespoons instant yeast
• 1 teaspoon salt

filling:

• 1/4 cup melted butter (approx) for brushing
• 1 cup sugar
• 1 cup coconut
• grated rind of two oranges

glaze:

• 3/4 cup sugar,
• 1/2 cup butter or margarine
• 1/2 cup sour cream,
• orange rind and juice of 1/2 orange

Method:

1. In bowl of stand mixer or large mixing bowl, beat sugar and eggs well, then beat in butter and sour cream. 
2. Add water and a few cups flour, then the yeast and salt. Continue adding four to make a soft dough that holds together. The amount varies with the humidity of the day. (If you are using a mixer, use a dough hook attachment. Transfer dough to a large bowl when the flour is well incorporated.) Knead dough to hold a soft shape that pulls away from the sides of the bowl. It’s okay if it’s still a little bit sticky.
3. Sprinkle lightly with flour and shape into a ball by pushing down and under along sides while rotating bowl with left hand, until dough is smooth. Cover and let rise 1 hour.  (top right photo is of risen dough)
4. Pinch risen dough in half and roll each out (using a light dusting of flour under and on top) to about 10”x 20”. Do not press or work dough too hard. 
5. Brush with melted butter and sprinkle with 1/3 of the filling. (1/3 for each half and save 1/3 for topping). 
6. Roll up jelly roll style and slice into about 1 inch slices.
7. Place on greased or parchment paper lined pans, leaving a bit of room to spread. (as in bottom left photo)
8. Cover with tea towel and plastic. Let rise 1 hour. They can be touching when they are ready, for pull apart buns. You can place them further apart for more individual buns.
9. Sprinkle with some more of the coconut filling and bake at 350° F about 20 min. 
10. Meanwhile, bring glaze ingredients to boil and cook, stirring, for 1 1/2 minutes. the glaze can thicken a bit while it cools. Spoon over buns while they are still hot. This topping is yummy. You may want to make extra to drizzle just before serving Yield: 3 dozen