Sweet Coconut Bread Rolls

These Amazing Coconut Sweet Bread rolls will delight all your guests around the table right out of the oven.

Prep Time 10

Bake Time 20

PROOF 2 30

Total Time 3

Equipment

Silpain®

Baking Sheet (M)

Mixing Bowl

Rectangular Roul Pat®

Beechwood Rolling Pin

Cake Server Knife

Offset Mini Spatula

Pastry Brush

Ingredients

SWEET ENRICHED DOUGH

COCONUT FILLING

▢ 3 Tbsp (45 g) butter (Softened)
▢ 3 Tbsp (45 g) sugar
▢ 2 egg yolks
▢ 3/4 cup (70 g) unsweetened shredded coconut
▢ 1 drop of Green Food Coloring

EGG WASH

▢ 1 egg yolk
▢ 1 tsp milk

Instructions

SWEET ENRICHED DOUGH PREPARATION

In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside.
Place the flour, sugar and active dry yeast in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
Add the warm milk mixture, egg and sea salt. Mix with a dough hook for about 2 minutes on the second lowest setting of your standmixer.
Increase speed to the next highest setting and mix for another 5 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
Scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1hr30min in a turned off preheated oven (100F/37C). It will double in size.

COCONUT FILLING + ASSEMBLY

In a mixing bowl, whisk together the softened butter, sugar, egg yolks and Coconut. Add one drop of green food coloring. Mix well.
Once the dough has doubled, roll out the dough into a big rectangle onto your Roul'Pat™.
Spread the Coconut Mixture (not too thick) over the middle third of the rolled out dough.
Fold over one third and spread your Coconut Mixture again.
Fold over the last third and gently roll out again to size it into a rectangle. Now slide your Roul'Pat™ onto your perforated tray, gently fold the sides and place it in the refrigerator to let the dough harden for about 30-45min.
Then, take your dough out of the refrigerator, slide your Roul'Pat™ back onto your working station, roll your dough into a bigger rectangle. And cut into 10-12 equal rectangles.
Take one section and cut into 3 lengths joined at the top. Do a 3 strand plait. Pinch the ends together. Then, roll up like rolling up a cinnamon roll to make a ball shape.
Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet.
Place your rolls (well apart) on your Silpain® and either let them rest for another 30min at room temperature or place them back in the refrigerator (covered) overnight, which is what I usually do.
Once ready, remove from the regrigerator about 30mins to one hour before you want to eat them.

BAKE!

Preheat oven to 350F/180C.
Mix the egg yolk and milk together and brush the rolls over.
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 12min)
Once your rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy! Bon Appétit!

Nutrition

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