When I saw this Easter rolls recipe I knew I absolutely had to try it. Just look at those rolls! I found it while browsing my friend’s Instagram account. Valerie and Brittany at Little Sous Chef have incredible recipes and cooking/baking tips. Every recipe they post looks delicious and I will definitely be trying more!
The Easter Rolls recipe is below, and here are the step by step directions:
First, pour water into bowl of mixer and add yeast. Let yeast sit until it starts to bubble.
Add sugar, salt, eggs, sour cream and 3/4 cup melted butter. Gradually add in flour. Cover bowl with saran wrap and let rise for 2 hours or until double in size. My newly discovered way of rising my dough is to heat the oven to about 140 degrees, turn it off then put your dough in the oven to rise. This speeds up the process! This also helps a lot if your kitchen is cold.
To toast coconut, spread coconut out on a baking sheet. Baked at 300 degrees in 5 minute intervals, turning coconut in between each interval. This took me 20 minutes but it could vary depending on your oven.
Prepare the filling by combining all ingredients in a bowl.
Once dough has risen, punch down and divide it into 4 parts. The dough will be very sticky. Roll each part out on a floured surface into a circle. Take 6 Tbsp melted butter and brush each circle so tops are completely covered.
Sprinkle filling on each circle. Cut circles like a pie into 12 triangles with a pizza cutter. Roll each triangle up and place on baking sheets. If you don’t have enough pans, I also like to place rolls on tin foil then replace them on pans when they are available. This also makes the bottoms of the rolls soft! Cover baking sheets or tin foil with buttered saran wrap and let rise for an hour or until about double in size.
Bake at 350 for 20 minutes or until tops are lightly golden.
Meanwhile, combine all glaze ingredients in a saucepan. Bring to a boil just before Easter rolls come out of the oven and boil for 3-4 minutes while stirring. Drizzle rolls with the glaze as soon as they come out of the oven and then sprinkle with remaining toasted coconut.
Sweet Coconut Orange Easter Rolls
Soft rolls filled with coconut and orange-flavored deliciousness!
Servings: 48 rolls
Ingredients
For the rolls:
1/2 ounce (3 tsp) active dry yeast
1/2 cup warm water
1/2 cup sugar
2 tsp salt
4 eggs
2 cups sour cream
3/4 cup melted butter
5 1/2 cups flour
6 Tbsp melted butter
Filling:
1 1/2 cups sugar
3 Tbsp orange zest
2 cups coconut (toasted, reserve 1/2 cup for topping)
Glaze:
1 1/2 cups sugar
1/3 cup orange juice
1/2 cup butter
1 cup sour cream
Directions
1. Pour water into bowl of mixer and add yeast. Let yeast sit until it starts to bubble.
2. Add sugar, salt, eggs, sour cream and 3/4 cup melted butter. Gradually add in flour. Cover bowl with saran wrap and let rise for 2 hours or until double in size.
3. To toast coconut, spread coconut out on a baking sheet. Baked at 300 degrees in 5 minute intervals, turning coconut in between each interval. This took me 20 minutes but it could vary depending on your oven.
4. Prepare the filling by combining all ingredients in a separate bowl. Once dough has risen, punch down and divide it into 4 parts. The dough will be very sticky. Roll each part out on a floured surface into a circle. Take 6 Tbsp melted butter and brush each circle so tops are completely covered.
5. Sprinkle filling on each circle. Cut circles like a pie into 12 triangles with pizza cutter. Roll each triangle up and place on baking sheets. If you don’t have enough pans, I also like to place rolls on tin foil then replace them on pans when they are available. This also makes the bottoms of the rolls soft! Cover baking sheets or tin foil with buttered saran wrap and let rise for an hour or until about double in size.
6. Bake at 350 for 20 minutes or until tops are lightly golden.
7. Meanwhile, combine all glaze ingredients in a saucepan. Bring to a boil just before rolls come out of the oven and boil for 3-4 minutes while stirring.
8. Drizzle rolls with the glaze as soon as they come out of the oven and then sprinkle with remaining toasted coconut. I had quite a bit of glaze leftover, so you can store this in the fridge to use as syrup for pancakes!
Heather says
April 28, 2014 at 11:31 pmThese look AMAZING!!
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Jenica Parcell says
August 14, 2014 at 12:49 pmThank you! I don't know of any forums that cover these same topics. I'm sorry I couldn't be of much help!