Coconut Chocolate Rolls Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
7/8 cup: Milk,
2 tbsp: Butter,
1: Egg,
2 tbsp: Sugar,
1 tsp: Salt,
3 cup: Bread flour,
1/2 cup: Coconut flakes,
2 tsp: Yeast,
12: Hersheys Kisses, for fill- ing
Directions:
For a treat, make into a wreath and top with a coconut glaze.
Use dough cycle. When done, remove dough from machine and divide into 12
equal pieces. Form dough pieces into balls and stuff each with a Hersheys
Kiss or similar-size piece of chocolate. Pinch ends together to seal in
the chocolate and place on a greased baking sheet or in a greased muffin
tin. Cover and let rise for about 45 minutes until doubled. Bake in a
preheated 350 F oven for about 15 minutes. Cool slightly in pans and then
remove to allow to cool on a rack.
From: The Bread Machine Newsletter, Nov/Dec 1994
Source from luhu.jp
Use dough cycle. When done, remove dough from machine and divide into 12
equal pieces. Form dough pieces into balls and stuff each with a Hersheys
Kiss or similar-size piece of chocolate. Pinch ends together to seal in
the chocolate and place on a greased baking sheet or in a greased muffin
tin. Cover and let rise for about 45 minutes until doubled. Bake in a
preheated 350 F oven for about 15 minutes. Cool slightly in pans and then
remove to allow to cool on a rack.
From: The Bread Machine Newsletter, Nov/Dec 1994
Source from luhu.jp