TROPICAL BUTTERHORN TREES

Tropical Butterhorn Trees image

Coconut turns ordinary butterhorn rolls into a tropical treat! The tree shape is fun for Christmas. -Carolyn Faust, Caldwell, Texas

Provided by Taste of Home

Time 1h

Yield 2 trees (11 rolls each) plus 2 extra rolls.

Number Of Ingredients 19

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Ingredients

3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup sour cream
6 tablespoons butter, softened
1/4 cup water
2 large eggs, room temperature
FILLING:
2 tablespoons butter, softened
3/4 cup sweetened shredded coconut, toasted
1/2 cup sugar
2 teaspoons grated orange zest
GLAZE:
1/4 cup sugar
1/4 cup sour cream
2 tablespoons orange juice
2 tablespoons butter
1/4 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; spread each with 1 tablespoon butter. Combine the coconut, sugar and orange zest; sprinkle over butter. Cut each circle into 12 wedges., For 1 tree, roll up 1 wedge from the wide end. Place point side down near the top center of a greased baking sheet. Roll up 2 wedges; place in the second row with sides touching. Repeat, adding 1 roll per row, until tree has 4 rows. Roll up another wedge and center below last row for the trunk. Repeat for second tree, using 11 more wedges and a second baking sheet. Roll up remaining 2 wedges; place 1 on each baking sheet., Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° or until golden brown 18-22 minutes. Remove to wire racks. , For glaze, in a small saucepan, combine the sugar, sour cream, orange juice and butter. Bring to a boil; cook and stir for 3 minutes. Spoon or brush over warm rolls; sprinkle with coconut.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.