LEMON COCONUT TWISTS

Steps:

• In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
• Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
• With dough hook, knead on low speed 5 minutes.
• Put dough into a greased bowl, cover, let rise till double.
• Punch down dough.
• Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
• In a 9-inch glass pie plate melt butter.
• In a second pie plate, combine pudding and pie mix and coconut.
• Dip each strip in melted butter, then into coconut mixture.
• Twist and hold one end of strip down on greased baking sheet for the
• center of the roll and curl the strip around center, tucking end under.
• Place remaining butter or coconut mixture on top of twists.
• Cover twists, let rise in warm place until double.
• Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.
• Remove rolls to a wire rack.
• For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
• Frost warm rolls.
• Makes 18 rolls.