Recipes

Dough

• 1 pkg. dry yeast|
• 1 ½ cup warm water
• 1 tbcp. olive oil
• 2 tsp. salt
• 1 lb. Shawnee Mills All-Purpose Flour (about 3 cups)

Instructions

Dissolve the yeast in the water and let rest for about 5 minutes.  Add the rest of the ingredients and knead until smooth and elastic.  Let the dough proof in a warm spot until double in size.  Knock the dough down and chill until ready to use.  Stretch or roll the dough to about a half inch thickness on a well floured surface (this should be about an 8x12 inch rectangle.  Spread the coconut filling evenly over the dough and roll.  Slice 1 inch pieces off of this roll and set on a lightly greased cookie sheet.  Bake at 350 until lightly browned but cooked through.  Glaze the rolls with heated Garden Club Pineapple Preserves and sprinkle Griffins Coconut over the top.

Filling

• ¼ cup Hiland Unsalted Butter
• ½ cup shredded coconut
• ½ cup cream cheese

Instructions

Mix together until creamy.

Filed Under

• Other Desserts