Hello friends, Yet another Wednesday made fun because of Blog Hop Wednesdays
well at least that his how I feel. For this month I’m paired with Divya
and when I was mulling over what to choose, TH made it easy for me. You see, he is not a person who loves to eat anything sweet and loves hot and spicy food. No wonder he still remembers the Pizza
and these buns
. But last week when I gave him these scones
, he demanded why I’ve never tried anything with coconuts and that is when the decision was made. I don’t blame him as he is not fond of fruit based bakes.
I tweaked a little and left out the chocolate in this recipe
as we both are not that crazy about chocolate. As the Kids are not home I wanted to make just 4 rolls and this was the perfect time to experiment with Palm oil
in a yeast based bake instead of butter. I have already tried using Palm oil
in these scones
and Carrot cake
and had success with it. Guess what I could not believe the texture was so good despite not using any butter.
We consumed the rolls on the same day so I used fresh coconut but if you are making in larger quantity which you can do by easily doubling the ingredients, I would suggest using desiccated coconut as it will keep longer. Now off to the recipe....
Sweetened Coconut Rolls
For the Stuffing:
- All Purpose flour – 1 cup
- Instant Yeast – 1 tsp
- Salt – 1 pinch
- Sugar – 1 tbsp
- Palm oil – 3 tbsp
- Milk – 1/4 cup
For the Stuffing:
- Fresh Grated Coconut – 1/4 cup
- Sugar – 4 tsp
- Cardamom – 1
Grind together coconut, sugar and cardamom without using any water. It will be thick and lumpy. Transfer to a bowl, crumble with your finger tips and keep aside.
For the Buns:
In a mixing bowl, place all purpose flour, salt, sugar. instant dry yeast, Palm oil and mix with your finger tips till it resembles bread crumbs.
Pour lukewarm milk over the flour and bring everything together with your hands. Do not knead very hard.
Transfer to a container greased with Palm oil
and close with a damp towel or plastic sheet. Let it rest for 1-2 hours till the dough doubles in volume. In such a hot temperature it took just 1 hour.
Punch the dough and release the air. Press with your knuckles for 2-3 times. Divide the dough equally into 4 balls. Flatten them on your palm with your finger tips.
Place the coconut stuffing in the middle and bring the edges from around to the top and seal by pressing lightly. Make a soft ball again and place on a greased tray with the pinched side down.
Let it rest for another 20 mins. It will rise once again but only a little.
For Brushing the top:
Mix together 2 tsp of milk and 1 tsp of Palm oil
together and brush all over the surface and sprinkle little coconut stuffing on top.
Preheat the oven @ 200 Degrees C and shove the tray into the hot oven. Bake for 15-20 mins or till the top is nicely browned.
Here is how the rolls looked fresh out of the oven and my home was smelling so divine of coconut and let’s me not forget to mention that it tasted absolutely divine as well.
- If using Active dry yeast, always check if it is active.
- If you want to store the rolls for another day or two, replace fresh coconut with desiccated coconut.
The next time I’m going to replace Palm oil
with coconut oil and add a few nuts and tutti frutti to the filling.
- You can also use an egg wash on top to have a more browned top.
- Oven Timings may vary accordingly.