Lemon Coconut Twists

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• 1/2 cup warm water (100 to 110 f)
• 4 teaspoons yeast, fleischmann's active dry
• 1 teaspoon granulated sugar
• 1/2 cup sour cream
• 1/3 cup nonfat dry milk powder
• 2 large eggs
• 1/4 cup butter, softened
• 1/4 cup granulated sugar
• 1 1/4 teaspoons salt
• 1 1/2 cups whole wheat flour (king arthur unbleached )
• 4 1/2 cups unbleached bread flour (king arthur )
• 1/2 cup unsalted butter, melted
• 3 1/2 ounces instant lemon pudding mix (1 package)
• 1 cup sweetened flaked coconut
• 1 1/2 cups confectioners' sugar
• 1/4 teaspoon lemon extract
• 1/4 teaspoon almond extract
• 2 -3 tablespoons cream

Recipe

• 1 in electric mixer bowl, combine water, yeast, and sugar. let stand 5 minutes.
• 2 stir in sour cream, dry milk, eggs, butter, sugar, salt,  whole wheat flour and bread flour.
• 3 with dough hook, knead on low speed 5 minutes.
• 4 put dough into a greased bowl, cover, let rise till double.
• 5 punch down dough.
• 6 roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
• 7 in a 9-inch glass pie plate melt butter.
• 8 in a second pie plate, combine pudding and pie mix and coconut.
• 9 dip each strip in melted butter, then into coconut mixture.
• 10 twist and hold one end of strip down on greased baking sheet for the 
• 11 center of the roll and curl the strip around center, tucking end under.
• 12 place remaining butter or coconut mixture on top of twists.
• 13 cover twists, let rise in warm place until double.
• 14 bake in preheated 350°f oven 10 to 15 minutes, or until golden brown.
• 15 remove rolls to a wire rack.
• 16 for frosting, combine confectioners’ sugar, lemon extract, almond extract and cream until  frosting is smooth and of spreadable consistency.
• 17 frost warm rolls.
• 18 makes 18 rolls.