I should be working on Challenge #3, but ever since entering the Willow Bird Baking Challenge #1, I sort of can't stop making these wonderful "Morning Rolls". The challenge brought out some unique flavors I would have never thought of. See for yourself. And now that I've seen them I want to try them! Starting with Julie's original version- Almond Coconut.
I only changed a couple of things in Julie's dough. Number 1. I added an egg. and number 2. I used butter instead of shortening. I wasn't all that happy with how my dough proofed the first time, although the flavor was out of this world, so I added a little more yeast as well. And as for the filling, it was very close to Julie's. I used a mixture of almond meal and sugar instead of almond paste 'cause that's what I had on hand. Otherwise I followed Julie's recipe and the results were phenomenal! The rolls were totally scrumdillyumtious! Sweet, tender, buttery, I want them for breakfast every morning! But then again, I'm a grown up and I want to fit into my pants, maybe every weekend.
OK, next time I want to try Eric's Ricotta Honey Dill buns and then LeAndra's Orange Cranberry Cardamon and then...
Coconut Almond Morning Rolls
(adapted from Willow Bird Baking)
1 tablespoon active dry yeast
1/4 cup warm water
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons
2/3 cup butter, cut into small pieces
5 cups flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons melted butter, for after baking
1 cup melted butter
1 cup sugar
2 cups almond meal or almond flour
2 cups sweetened flaked coconut
1 1/2 cups confectioners sugar
3-4 tablespoons milk
In a small bowl combine warm water, yeast and sugar. Mix and set aside in a warm place to proof. Combine milk and vinegar, set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. With a pastry cutter or your hands, cut in the butter until you have pea sized pieces. Combine yeast mixture, milk and egg. Add to flour mixture and mix until your dough forms. Knead a few times and then transfer dough to a large buttered bowl. Cover the top of the bowl with plastic wrap and put in to the fridge to rise overnight.
Butter 2 9X13 inch baking dishes. Turn out dough on a floured board. (Unless you have a really big board you may want to roll half the dough at a time). Roll dough into a rectangle about 1/4 of an inch thick. Brush the dough with melted butter and sprinkle with sugar, coconut and almond meal. Starting at the long end roll the dough away from you to create a big log. Cut the log in half and and cut each half in half again. Cut each section into thirds to get 12 fairly even rolls. Repeat for the other half of the dough. Place the rolls in the prepared baking dishes, cover with plastic wrap and a clean dish towel. Let the rolls rise for 1 to 1 1/2 hours until they double in bulk. Preheat your oven to 400 degrees shortly before your rolls are ready to go in. Bake for 15-20 minutes until rolls are golden brown. Remove from oven and brush with melted butter. Return to oven for another minute. Mix confectioners sugar with milk and pour over warm rolls.