Cranberry Coconut Rolls
Soft, fluffy dinner rolls studded with tart dried cranberries and sweet shredded coconut. These tender buns are perfect for breakfast or as a side to any meal.
Story
These pillowy soft rolls combine the natural sweetness of coconut with bright pops of cranberry in every bite. The dough rises twice for maximum fluffiness.
Ingredients
bread flour
3 cups
instant yeast
2¼ teaspoons
granulated sugar
¼ cup
salt
1 teaspoon
warm milk
1 cup
unsalted butter, softened
4 tablespoons
egg
1 large
dried cranberries
¾ cup
shredded sweetened coconut
½ cup
egg wash (1 egg beaten with 1 tablespoon water)
as needed
Instructions
1
Activate the yeast
In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast over the surface and let sit for 5-10 minutes until foamy. This indicates the yeast is alive and ready to work.
2
Mix the dough
Add the egg and softened butter to the yeast mixture. Stir in 2 cups of flour and salt until a shaggy dough forms. Gradually add remaining flour one tablespoon at a time until a soft, slightly sticky dough forms.
3
Knead until smooth
Turn dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and springs back when pressed. The dough should be soft but not stick to your hands.
4
First rise
Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size. The dough is ready when you can poke it and the dent stays.
5
Add inclusions and shape
Punch down dough to release air. Fold in dried cranberries and shredded coconut, distributing evenly. Divide into 12 equal pieces, roll each into a smooth ball, and place in a greased 9x13 inch baking pan.
6
Second rise and bake
Cover rolls and let rise another 30-45 minutes until puffy. Brush tops with egg wash. Bake at 375°F (190°C) for 18-20 minutes until golden brown. Let cool slightly before serving.
