Thursday, July 29, 2010

Coconut Filled Sweet Rolls

These yummy, buttery delicious crescents get their start in the bread machine! You could do it the "traditional" way but why would you? Bread machines make life so easy. I made these for my family and they were gone in an instant. I'm not even kidding you. Pair with a fruit and they are perfect for breakfast. About 260 calories per roll. Makes 12 rolls and are delicious with a latte.

3/4 cup milk (I used 2% but will try unsweetened almond milk next time)
1 egg
3 TBSP butter, cut up
1 TBSP water
3 cups whole wheat flour (or whatever combo of white or whole wheat you like)
1/4 cup sugar (I'd like to try honey)
3/4 tsp sea salt
1 1/4 tsp bread machine yeast

Add all dough ingredients to your bread machine, set to “dough” and press start. When the cycle completes, roll out the dough into a 12” circle on a lightly floured surface. Spread with the filling.

1/4 cup sugar
2 TBSP margarine or butter, melted
2/3 cup coconut – I used flaked sweetened

Mix all together in a small bowl.

Cut the circle into 12 wedges. Starting at the wide end of the wedge, loosely roll toward the point. Place rolls points down in a greased 9x13x2 pan. Cover and let rise in a warm place (like in your oven with the light on and the door closed) for about 30 minutes or until nearly double. Bake at 350F for 20 minutes or until golden brown. Cool in the pan or on a wire rack. Drizzle with Powdered Sugar Glaze. Serve warm.

Powdered Sugar Glaze
1 cup powdered sugar
1 tsp vanilla
3 to 4 tsp milk
Stir all together and add enough milk to make a drizzling glaze.

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