Friday, April 16, 2010

No-Knead Raspberry Coconut Rolls

I found these in a magazine the other day originally made with Nutella. Since I didn't have any Nutella, I decided to use up some raspberry jam that has been in my fridge for a while. It makes about 14 rolls, but they are only good the day you make them so be prepared to eat a lot or have some friends or company nearby.

4 C flour
1 pkg yeast
1 C milk
1/3 C sugar
1/4 C butter
2 eggs
2/3 C jam or desired filling
1 C shredded coconut

In a large bowl, combine 2 C of the flour and the yeast. Set aside.

In small saucepan, heat and stir milk, sugar, butter, and 1/2 tsp salt just until warm and butter has just about melted. Add this mixture and the eggs to the flour mixture. Beat with mixer on low to medium for 30 seconds, scraping bowl as needed. Beat on medium speed for 3 minutes. Stir in remaining flour. Cover; let rise in warm place for about and hour until it doubles in size.

Turn dough onto a well-floured surface. Cover and let rest for 10 minutes.

Lightly grease baking sheets and set aside.

Roll dough into a 10X16 inch rectangle. Spread 2/3 C filling over dough, leaving a 1-inch edge along one of the long sides. Sprinkle coconut over the jam. Roll up rectangle, starting from the long side with the filling spread edge to edge. Seal the seam by pinching dough together.

Slice into 16 pieces. Arrange 2 inches apart on baking sheets. Cover; let rise until nearly double in size, about 45 minutes.

Bake at 350 degrees. Bake 15 or so minutes until golden. Cool about 5 minutes, then transfer to wire rack. Drizzle with some icing. Enjoy!

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