Wednesday, November 24, 2010

Coconut Chocolate Rolls/Buns

Happy Thanksgiving to all the readers. For the first time in 11 years, we are not visiting any family and no one is visiting us. It is a nice break, but I am already feeling sad that we aren't doing anything for more than half a week. I could go black friday shopping and spend some money I guess.
Being an Indian, that too a South Indian, I love coconut. I love coconut in baked goods like cake, cookies etc. But, for some reason, I had never attempted to make yeast bread using coconut. I am kind of wondering why. Anyway, I came across this recipe for coconut bread. I wanted to try it out, but make it as a roll to go with coffee/tea/milk rather than a dinner roll. So, I made some changes and here they are. This is an almost vegan recipe. If you use vegan chocolate chips, you can convert this into vegan recipe.
Adapted from Whole Foods
One Year Back - Blondies from a cake mix
Ingredients:
Warm Water - 1 1/4 cup (See Notes)
Warm Coconut milk - 1/4 cup
Sugar - 4 TBSP (Original recipe has 2 TBSP)
Salt - 3/4 tsp
Vegetable oil - 3 TBSP (or butter melted)
Instant yeast - 2 1/4 tsp or 1 pack
All Purpose flour - 4 cups
Fine grated unsweetened coconut - 1/2 cup
Milk Chocolate chips - 1 cup (optional)
Method:
Refer to the source for making the dough by hand. The original recipe gives 8 big sized rolls. I made a few changes.
I placed all the ingredients except the chocolate chips in the bread machine pan and started it on dough cycle. When complete, I took the dough out, placed on a greased surface. Grease your hands well since this is a sticky dough and you do not want to add more flour. Knead in the chocolate chips to the dough. Divide them into 24 portions. Form the rolls. I was in a hurry and had no time to make them look perfect. Grease a 13 X 9 pan and place the balls in it. I placed them like a 6 X 4 arrangement. Cover loosely with an oiled plastic wrap and let it rise until double about 45 minutes. Preheat the oven to 350 F. Bake for 20 - 25 minutes or until lightly golden on the top and rolls are cooked through. These won't become very brown. Another issue with my rolls were, I had something else in the oven baking at 325 F. I baked these at 325 F for about 25 minutes. Baking at a lower temperature is the reason for not so great color. But, they tasted so good that my kids were asking for more. Cool on the wire rack in the pan for about 15 minutes and then turn them on to the wire rack to cool completely. Rolls were separated and eaten by kids when still warm though. These rolls are on their way to Susan's yeastspotting.
Notes:
Recipe calls for 1 cup of coconut milk and 1/2 cup water. I had an opened can of coconut milk which had only 1/4 cup. I didn't feel like opening another can just for this. So, I used water and coconut milk to make up the total 1 1/2 cups. I increased the sugar since the aim was to make a coffee cake kind of a roll and not a dinner roll.

Enjoy!! Pin It

11 comments:

  1. love the texture of the bread.coconut and chocolate sounds interesting

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  2. Adding coconut milk in rolls sounds very interesting..Rolls looks soo cute..

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  3. The buns look so very light and yumm Champa!! After the tomato bread, I had been thinking can make coconut bread along the same lines, and ur recipe gives me more push to bake it and sometime soon..

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  4. Champa,Happy Thanksgiving to U & your family too...Buns looks very light texture....

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  5. Never would have thought to put this combination into a roll or a bun, but it sounds absolutely lovely!

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  6. We love coconut too, in fact, thats what caught my eye. Great recipe and they look so fluffy. I want to tear off a piece.

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  7. Champa, this is grated fresh coconut right?

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  8. Suma,
    I used the dessicated dried coconut in this recipe, but fresh ones should work beautifully too. I don't have a coconut grater and it doesn't come out all that great when I churn it in the mixie unless I use water.

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