Sweetened coconut stuffed rolls

Happy Mother's Day!

These rolls are a great deal when you’re tight for time! The subtle sweetness from the coconut and the buttery flavor from the bread makes it quite a treat.  Even though it’s sweet just like any other sandwiches it fills the tummy and makes you feel happy and satisfied. It was one of my favorites and had eaten these rolls quite often during my stay in Bangalore, a lot of ‘it.

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Although it has been ages since I left that part of the world, the taste and the memory still stays afresh!  The simple coconut mixture gives you various other ideas with it. Inspired by the sandwich, my version has dry fruits and preserved cherries to enhance the texture and taste alike. It puffs up neatly leaving the mixture inside intact yet well blended.

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Sweetened coconut stuffed rolls

  • Servings: 4-6
  • Difficulty: easy
  • Print

These rolls are a great deal when you’re tight for time! The subtle sweetness from the coconut and the buttery flavor from the bread makes it quite a treat!



Ingredients


For the filling
1 cup shredded sweetened coconut
½ cup dry fruits of your choice
¼ cup raisins
Pinch of salt and cardamom
Blend everything well.

For the rolls
2 cups all purpose flour
2 eggs
2 tbsp honey
½ tsp salt
2 tbsp butter
¼ cup milk
¼ cup warm water
1 ½ tsp yeast

Directions

Dissolve the yeast in warm water. Mix together egg with milk. In a bowl, combine the flour and salt. Add the yeast mixture and the egg mixture to the flour. Knead well – really well for few minutes. Allow the dough to rise in a warm place. After 1 hour or so, punch down the dough and knead again. Divide the dough into small equal portions. Roll out the portions lengthwise. Spread the filling and close all the ends while maintaining the log shape roughly as of a hot dog bun size. Leave the filled rolls in a warm place for another 30 minutes. Bake at 350 oven for 20-25 minutes,


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