Stir in 1/4 c. sugar, salt, eggs,
sour cream and 6 T. butter.
Gradually add enough flour to form a stiff dough,
beating well after each addition.
Cover; let rise in warm place until
light and doubled, about 2 hrs.

and orange rind. Knead dough on
well-floured surface about 15 times.
Roll out half of dough to a 12" circle.
Brush with 1 T. melted butter.
Sprinkle with half of coconut mixture.
Cut into 12 wedges.
Roll up into crescents, beginning with
wide end and rolling to point.
Repeat wirh remaining dough.
Place rolls, point-side down, in 3 rows,
in a 13x9" well-greased pan.
Cover, let rise in warm place until
light and double, about 1 hr.
Bake at 30F for 2-30 minutes until golden brown.
Leave in pan.
Pour glaze over hot coffeecake.
Sprinkle with remaining coconut.
Serve warm or cold.

ORANGE GLAZE:
In a saucepan, combine 3/4 c. sugar,
1/2 c. dairy sour cream, 2 T. orange juice
and 1/4 c. butter.
Boil 3 minutes, stirring constantly.