Jumbo Coconut Rolls
 
 
Makes 4
Ingredients
  • 3½ cups plus 2½ tablespoons all-purpose flour, divided
  • ½ cup granulated sugar, divided
  • 1 (0.25-ounce) package active dry yeast
  • 1½ teaspoons kosher salt
  • 1¼ cups canned unsweetened coconut milk, divided
  • ⅔ cup unsalted butter, softened and divided
  • 1 large egg
  • 5 tablespoons sweetened flaked coconut
  • 1 cup confectioners’ sugar
  • Garnish: toasted sweetened flaked coconut
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups flour, ¼ cup granulated sugar, yeast, and salt.
  2. In a small saucepan, heat 1 cup coconut milk and ⅓ cup butter over medium heat until butter is melted and mixture registers 120° to 130° on an instant-read thermometer. Add to flour mixture, beating at medium-low speed until combined, stopping to scrape sides of bowl. Add egg, beating until combined. Reduce mixer to low, and gradually beat in 2 cups flour, stopping to scrape sides of bowl.
  3. Switch to dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, 14 to 16 minutes, stopping to scrape sides of bowl as needed. (Beat in up to remaining 2½ tablespoons flour, adding ½ tablespoon at a time, if dough is too sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Lightly punch down dough. Cover and let stand for 10 minutes. Preheat oven to 350°. Spray 4 (6-inch) cast-iron skillets with baking spray with flour.
  6. On a lightly floured surface, roll dough to an 18×5-inch rectangle. In a small bowl, stir together coconut and remaining ¼ cup granulated sugar; sprinkle onto dough. Starting at one short side, roll up dough into a log. Cut log into 4 (1¼-inch-thick) slices, sightly tucking end of dough pieces underneath. Place slices, end side down, in prepared pans. Cover and let rise in a warm, draft-free place (75°) until puffed, about 40 minutes.
  7. Bake until rolls are lightly browned, 25 to 30 minutes. Remove from oven, and let cool on a wire rack for 10 minutes.
  8. In a small bowl, whisk together confectioners’ sugar and remaining ¼ cup coconut milk until smooth. Drizzle onto warm rolls; garnish with toasted coconut, if desired. Serve warm.
Notes
Be sure to use canned unsweetened coconut milk, not refrigerated coconut milk, and shake the can well before you use it.
Recipe by Southern Cast Iron at https://southerncastiron.com/jumbo-coconut-rolls/