Miniature Orange Coconut Rolls
Bite-sized rolls, baked in miniature muffin pans, have a fresh orange flavor
to complement the orange-coconut filling. Ideal to serve for breakfast, brunch
or a salad luncheon.
24 miniature rolls
1/4 cup Water
1/2 cup Milk
1/4 cup Butter or vegetable oil
1/2 t. Salt
1/4 cup Sugar
1 t. Grated orange peel
2 3/4 cups Bread flour
2 1/4 t. RED STAR® Active Dry Yeast
1/4 cup Sugar
2 t. Grated orange peel
2 T. Butter or stick margarine, melted
1/2 cup Grated coconut
1/4 cup Sugar
1/4 cup Orange juice
2 T. Light corn syrup
Bread Machine Method
Have liquid ingredients at 80 degrees F and all others at room temperature.
Place ingredients in the pan in the order listed. Select dough/manual cycle. Do
not use the delay timer. At the end of the last kneading cycle, press
STOP/CLEAR, remove dough and proceed with shaping and baking instructions.
(Dough does not need to rise.)
Combine yeast, 1 cup flour, and other dry ingredients in mixing bowl. Combine
water and milk; heat to 120 to 130 degrees F.
Hand-Held Mixer Method - Add liquid ingredients and butter or oil to dry
mixture; blend on low speed. Mix 2 to 3 minutes on medium speed. Add egg; beat 1
minute. By hand, stir in enough remaining flour to make a firm dough. Knead on
floured surface 3 to 5 minutes or until smooth and elastic.
Stand Mixer Method - Add liquid ingredients and butter to dry mixture; mix with
paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute.
Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until
smooth and elastic.
Food Processor Method
Have all ingredients at room temperature. Place dry ingredients in processing
bowl with steel blade. Process briefly to blend. While motor is running, add
butter, egg, and liquid ingredients. Process until mixed. Continue processing
until dough cleans sides of bowl. Use additional flour if necessary.
Shaping and Baking
PPrepare Filling: Combine 1/4 cup sugar and 2 teaspoons orange zest. Divide dough
into 2 parts. On lightly floured surface, roll or pat each half to a 12- x
6-inch rectangle. Spread half of melted butter over dough. Sprinkle with half of
Filling and 1/4 cup coconut. Starting with longer side, roll up tightly. Pinch
edge to seal. Cut into 12 slices. Place in greased miniature muffin pans cups.
Cover; let rise in warm place about 20 minutes. Bake in preheated 375 degrees F
oven for 25 to 30 minutes until golden brown. Remove from pans; cool 5 to 10
minutes. Brush rolls with Orange Glaze.
Prepare Orange Glaze: Combine sugar, orange juice, and light corn syrup. Bring
to a boil and simmer 3 minutes. Remove from heat; cool.
RED STAR® Yeast & Products