COCONUT ROLLS(HONDURA)
This Honduran staple, known as "pan de coco," is really a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains. Or enjoy a roll simply with a cup of coffee in the morning or afternoon. There's just enough of a nutty punch added to the rolls. This recipe was inspired by Euceria Bernandez, a baker and Whole Planet Foundation microcredit client. I found unsweetened shredded coconut at Walmart in the frozen section. Prep time is rising time.
Provided by Sharon123
Categories Yeast Breads
Time 2h20m
Yield 8 rolls
Number Of Ingredients 8
Steps:
- Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes.
- Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined.
- Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
- Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
- Preheat oven to 350°F Bake bread until deep golden brown and cooked through, 20 to 25 minutes.
- Serve warm or set aside to let cool to room temperature.
Nutrition Facts : Calories 419.6, Fat 14.4, SaturatedFat 11.6, Cholesterol 11.4, Sodium 273.4, Carbohydrate 66.2, Fiber 2.7, Sugar 22.7, Protein 6.8
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