Coconut and Orange Rolls

Coconut and Orange is a great combination. These rolls are lightly enriched with milk, egg and sugar to give a soft and slightly sweet result. Good anytime, but especially nice at breakfast with butter, jam, marmalade and maybe some cream cheese.

Makes: 10 – 12 rolls

Level: Easy

Time: 2½ hours including both proving times

Need: Baking trays & scales. I use a stand mixer, but they can be made by hand.

Ingredients

  • 450g strong white flour    
  • 50g – 75g desiccated coconut     
  • 30g caster sugar                             
  • 10g salt
  • An Orange (zest and juice)
  • 7g sachet of instant yeast
  • 360ml lukewarm liquid (Juice from the orange then half water, half milk to make up the total amount needed.)
  • 1 egg, beaten  (half in the mixture, half to glaze)                   

Method

1. Tip the flour, desiccated coconut, sugar, salt and orange zest into a (stand mixer) bowl and mix. Then mix in the yeast.

2. Tip in the liquid with half the beaten egg and mix to a rough dough.

3. Knead with dough hook for 7 – 8 min. By hand maybe 12 – 15 min.

4. Place in a lightly oiled bowl, cover and leave to prove (i.e. double in size – about an hour in a fairly warm room.)

5. Knock back the dough then divide into 12 balls. Roll the balls on a lightly floured surface and shape. Use the palms of your hands to drag the outer surface under the baps to tighten the skin.*

* For the ones shown here I thought it would nice to create cross shaped rolls, so I just made four snips per roll using scissors. Now that I know it works, I’ll do that again, but probably more carefully and precisely next time.

6. Place rolls on two baking sheets and fasten inside a proving bag (I use a kitchen bin liner). Leave for the second prove.

7. Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6.

8. Egg wash the baps, cut slashes with a razor blade or very sharp knife (unless you’ve already snipped them with scissors) then bake for 20 – 25 min. 

I wish you every success with your bread making. I hope you make these baps and enjoy eating them. Below are some quite different types of bread that you might want to try. All recipes can be founds via this link. For bread recipes go direct to my bread section.

Wholemeal yeasted loaf

Decorated fougasse

Ginger Tea Cakes 

My White Sourdough

Apricot and Almond Breakfast Rolls

If you’d like to make a comment or ask a question please do, via the contact page.

Happy Baking, Ian