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“Coconut and butterscotch filling. 1950s recipe from Gold Medal Flour. Very complex recipe. The yeast might work faster today but slow rise gives flavor.”
READY IN:
4hrs 17mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Proof yeast in 1/4 cup warm water.
  2. Scald milk; add sugar and shortening together.
  3. Let sit 10 minutes.
  4. Add egg.
  5. Add yeast.
  6. Add flour and salt.
  7. Turn dough onto floured board; cover; let stand 10 minutes to tighten up.
  8. Knead until elastic.
  9. Place in a greased bowl, turning once to bring greased side up; cover with a damp cloth.
  10. Set to rise until double in bulk for 2 hours; punch down.
  11. Let rise until double in bulk, about 45 minutes; punch down dough.
  12. Round up on board.
  13. Cover and let rest 15 minutes.
  14. Make filling by mixing together the brown sugar, coconut and butter.
  15. Roll out 1/4 inch thick on lightly floured cloth covered board.
  16. Cut rounds with 3 " cookie cutter.
  17. with a sharp knife cut 1 " slits on opposite sides of each circle dough about 1/2" from edge.
  18. place about 1/2 teaspoon filling in center of each circle; pull 1 slit of dough over filling and through other slit until filling can be seen.
  19. Pinch flaps around filling to make a stand up collar.
  20. Place rolls 1 " apart on lightly greased baking sheet.
  21. Brush with water; sprinkle with sugar.
  22. Let rise until double in bulk, about 1 hour.
  23. Bake 17 minutes until golden.
  24. in 400 degree oven.

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