Coconut Pecan Coils © 1968
2 packages of active dry yeast
1/2 cup warm water
2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon salt
3/4 cup dairy sour cream
1 cup grated coconut
4 to 4 1/2 cups Pillsbury's Best All Purpose Flour*
1/3 cup melted butter
3/4 cup firmly packed brown sugar
1 cup finely chopped pecans
OVEN 375º 24 ROLLS
Soften yeast in warm water in large mixing bowl. Add butter, sugar, salt, eggs, sour cream, coconut and 2 cups flour. Blend well; beat vigorously by hand until smooth. Gradually add remaining flour to form a stiff dough, beating well after each addition. Cover and let rest in a warm place 20 minutes.
Toss dough on well-floured surface until no longer sticky. Divide dough into 24 pieces. Roll each piece into a strip 9-inches long. Dip in melted butter; then in brown sugar and nuts. Drop strips into greased muffin cups.
Sprinkle any remaining sugar micture and butter on top of rolls. Coverl let rise in a warm place until light, about 30 minutes. Bake at 375º for 15-18 minutes or until golden brown. Remove from pan immediately.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.
Tip: For richer rolls; increase butter in dough to 1/4 cup, increase eggs to 3.
Bake-Off Cook Book