Ingredients
- 1/2 cup warm water (100°-110°F)
- 4 teaspoons Fleischmann’s® Active Dry Yeast
- 1 teaspoon granulated sugar
- 1/2 cup sour cream
- 1/3 cup nonfat dry milk powder
- 2 large eggs
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 1/4 teaspoons salt
- 1 1/2 cups King Arthur Unbleached White Whole Wheat Flour
- 2 – 2 1/4 cups King Arthur Unbleached Bread Flour
- 1/2 cup unsalted butter, melted
- 1 (3.4 - ounce) package instant lemon pudding and pie mix
- 1 cup flaked sweetened coconut
- Frosting
- 1 1/2 cups confectioners’ sugar
- 1/4 teaspoon lemon extract
- 1/4 teaspoon almond extract
- 2-3 tablespoons cream
Preparation
Step 1
In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes. Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
With dough hook, knead on low speed 5 minutes. Put dough into a greased bowl, cover, let rise till double. Punch down dough.
Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips. In a 9-inch glass pie plate melt butter. In a second pie plate, combine pudding and pie mix and coconut. Dip each strip in melted butter, then into coconut mixture. Twist and hold one end of strip down on greased baking sheet for the center of the roll and curl the strip around center, tucking end under. Place remaining butter or coconut mixture on top of twists. Cover twists, let rise in warm place until double.
Bake in preheated 350° F oven 10 to 15 minutes, or until golden brown. Remove rolls to a wire rack.
For frosting, combine confectioners’ sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency. Frost warm rolls. Makes 18 rolls.
Size of Pan: 9-inch glass pie plate
Bake Temperature: 350 degrees F
Bake Time:10-15 minutes
Yield:18 rolls
Nutritional Information
Nutrition information per serving: One roll provides approximately 292 calories