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Trinidadian Salara Coconut Rolls

2940
(60)
  • 6 rolls
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

1 tablespoon dry yeast
¼ cup warm water
¼ cup sugar
1 cup milk
¼ cup shortening
1 teaspoon salt
3 cups flour
1 egg, beaten
1 tablespoon butter
1 egg white
FILLING:
1 cup shredded coconut
½ cup sugar
½ teaspoon cinnamon
½ teaspoon vanilla essence
5 drops strawberry food colouring
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
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Directions

Dissolve the yeast in warm water. Sprinkle with 1 teaspoon (5 ml) of sugar. Mix and let stand. Warm the milk, combine the shortening, salt and sugar; add flour and egg. Knead to make a moderately stiff dough. Shape into a ball. Place the dough in a greased bowl, cover; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside. Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter. Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges. Cover and let rise until double in bulk. Brush the rolls with beaten egg white. Bake at 375°F (190°C) for 20 - 30 minutes. Cut into slices and serve.

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