Coconut Lemon Sweet Rolls


These light and fluffy rolls combine the tropical favour of coconut with the tang of lemon- the secret for the lightness of these rolls is all in the potato! The perfect breakfast or dessert treat that will remind you of lazy summer days.

1/2 cup russet potato (boiled, mashed)
1/2 cup reserved potato cooking water
1/4 cup butter (salted)
1/4 cup + 1/2 teaspoon sugar (white)
1/4 cup evaporated milk
1 egg
1 lemon (zest and juice)
2 1/4 teaspoons yeast (or 1 envelope)
1/2 cup warm water
4 cups flour
1/4 cup brown sugar

3 cups coconut (shredded, sweetened)
1 cup evaporated milk
1/4 cup sugar (white)
1 tablespoon butter
1 lemon (zest and juice)

1/4 cup powdered sugar
1 teaspoon warm water
Mix warm water and 1/2 teaspoon sugar (white) until dissolved. Sprinkle yeast on top of water mixture and let sit for 10 minutes. While yeast proofs, boil potato in water until fully cooked. Save 1/2 of the boiling liquid and the drain the remainder. Mash potato with reserved cooking water and butter. Whisk in sugar (white) and evaporated milk. Continue to whisk in egg, lemon and yeast mixture. Incorporate flour into liquid mixture, one cup at a time. After 3 cups, flip dough onto counter and knead in the last cup of flour. The dough should be soft but not stick to hands- depending on climate you may need to add more flour. Continue to knead dough for 5 additional minutes. Place dough in a greased bowl and cover with a dish cloth or plastic wrap. Allow the dough to rise in a warm, draft-free area for 1 hour, until doubled in size. While dough is rising, prepare coconut filling by heating evaporated milk, sugar, butter and lemon in a small saucepan over medium heat until butter melts. Add coconut and continue stirring until the mixture starts to bubble. Once the mixture starts bubbling let cook for an additional 5 minutes, stirring often. Remove mixture from heat and set aside while dough finishes rising. Turn risen dough out onto a lightly floured surface, and roll into a long rectangle that is about an 1/8-1/4 inch thick. Spread the coconut mixture all over the surface of the rolled out dough. Starting at the long side, tightly roll up the dough. With a sharp knife, cut into 18 pieces. Grease 2 cake pans or pie plates, and sprinkle bottoms with the brown sugar. Arrange the rolls, cut side down, into prepared pans. Cover and let rise for 30 minutes. Preheat oven to 350F. Bake for 25-30 minutes until golden brown. Let rolls cool in pan for 5 minutes. Mix together powdered sugar and water and drizzle on top of rolls. Serve right out of the baking pans, or transfer to a large plate.


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Cheesesteak Crescent Braid Recipe


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