Ingredients:
1 pkg. yeast
1/4 C. warm water
1 T. sugar
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2 eggs slightly beaten
1/2 C. melted butter
1/2 C. sour cream (room temp)
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2 3/4-3 C. flour
1 tsp. salt
2 T. freshly squeezed orange juice
2 tsp orange rind
2 T. sugar
Directions:
- Pulse dry ingredients and orange rind and set aside.
- 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.
- Add eggs, butter and sour cream to the yeast mixture in the bottom of a mixing bowl.
- Place the flour mixture on top of the wet ingredients and start mixing with the bread hook attachment.
- 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.
- 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.
- 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)
- After the dough has doubled in size, punch down. (This releases the gas in the dough)
- 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.
- Let rise one more time for about 45 minutes. Preheat your oven at this point to 350 degrees.
- 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:
- Place ingredients into a small saucepan and bring to a boil, stirring constantly. Let boil for about 3-4 minutes.
- Pour cooled glaze over warm buns
- Sprinkle with coconut
