Baking Partner's challenge this month was all about bread baking. Swathi suggested two methods for getting super soft home made bread. One is the Asian Tangzhong method and the other is the Scandinavian Scalded Flour method. I already made a White bread using Tangzhong method and got great result. So for the scalded flour method I tried these coconut pull apart rolls. The rolls were very soft and the coconut filling added a new texture to the soft roll. PK loves sweet rolls and he is a fan of the coconut buns available at bakeries here. As I have already tried making coconut buns- bakery style also known as Dilkush or Dilpasand, this time I tried it out as pull apart rolls and it was a great hit. For the next three days I had no problem of searching for a snack as PK and Sruti enjoyed these rolls a lot. Linking this to Yeastspotting
For The Scalded Flour:
All Purpose Flour/ Maida-2/3 cup
Boiling Water-1/2 cup
For The Bread Dough:
All Purpose Flour/ Maida-2 1/3 cups
Milk Powder-2 tbs
Caster Sugar-1/4 cup
Instant Yeast-1 1/2 tsp
Luke Warm Water-1 cup
For The Filling:
Grated Coconut-2 1/2 cups
1. In a bowl take flour.
2. Add boiling water and mix with a fork until all the flour is wet and there are no lumps.
3. Leave it for 5 minutes.
4. Cover with cling wrap and allow it to cool.
The Bread Dough:
1. In a large bowl take flour, milk powder, salt and sugar.
2. Mix well and make a well in the centre.
3. To that add the scalded flour and luke warm water.
4. Mix to for a sticky dough.
5. Add the butter and knead to incorporate.
6. Take the dough to the counter and keep on kneading until you get an elastic and soft dough. If the dough sticks, dust a little flour and proceed.
7. After 8-10 minutes of kneading, place the dough in an oiled bowl and rotate so that the dough is coated with oil and cover with wrap and leave it aside for 1 hour or until double in size.
8. Meanwhile take a tsp of butter in a pan and roast the grated coconut until fragrant.
9. Set aside to cool.
10. When the dough is double the size, take it to counter and punch air out of it.
11. Roll it into a thin rectangle.
12. Apply the butter on the rectangle.
13. Sprinkle the sugar evenly on the rectangle and sprinkle 2 cups of coconut.
14. Roll it as a swiss roll to get a log.\
15. Cut the log into 15 equal pieces.
16. Place the rolls on a greased baking tray.
17. Cover with a towel and set it aside for 30-45 minutes.
18. Preheat oven to 175C.
19. Bake the rolls for 10 minutes.
20. Remove from oven and sprinkle the remaining coconut on top of the rolls.
21. Bake until golden.
22. Remove from oven and allow it to cool.
23. It tastes wonderful when warm.
Prepare the scalded flour.
Take flour, salt, sugar and yeast in a bowl.
Add in the scalded flour and luke warm water.
Mix to form a sticky dough.
Knead for 10 minutes to make a smooth, soft and elastic dough.
Place in a well oiled bowl and rotate to coat the dough with oil. Cover with cling wrap and let it double.
Roast the coconut until fragrant.
When the dough is double, bring it to counter, punch down air.
Roll into a thin rectangle.
Apply butter and add sugar and coconut.
Roll it into a log.
Cut into 15 equal pieces.
Arrange on a greased tray.
Allow it to double.
After 10 minutes of baking, sprinkle the remaining coconut ontop.
Bake until golden.
Have a slice when still warm. This is for you!
Labels: BAKES, BAKING PARTNERS, BREAD, COCONUT, EGGLESS, ROLL, SWEETS