Recipe courtesy of Henrietta Weaver
Conch Rolls
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- Total: 29 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1221
- Total Fat
- 71 g
- Saturated Fat
- 39 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 12 g
- Sugar
- 34 g
- Protein
- 23 g
- Cholesterol
- 100 mg
- Sodium
- 885 mg
- Total: 29 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1221
- Total Fat
- 71 g
- Saturated Fat
- 39 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 12 g
- Sugar
- 34 g
- Protein
- 23 g
- Cholesterol
- 100 mg
- Sodium
- 885 mg
Ingredients
Filling for conch rolls:
Conch rolls:
Directions
- To make the filling for the conch rolls: In a medium mixing bowl, combine the grated coconut in syrup and shredded coconut. Reserve until needed.
- To make the conch rolls: Preheat the oven to 350 degrees F.
- In a small mixing bowl, dissolve the yeast in the water and let it begin to foam. In a large mixing bowl, with your hands, combine the sugar, eggs, milk, shortening, 1 3/4 cups flour, coconut in syrup, shredded coconut, and salt. Once the ingredients are well incorporated, move the mixture into the bowl of a standing mixer. With the dough hook attachment on, gradually add the remaining 1 3/4 cups of the flour. Once all of the flour is mixed in, remove the bowl from the mixer, take out the dough hook, cover dough with a cloth, and let rise for 1 1/2 hours.
- Punch down the dough in the center with your fist, cover the dough again, and let rise for another 30 minutes. Punch down the dough a second time. Cut into 4-ounce balls to make the conch rolls. Roll out the 4-ounce dough portions into circles. Roll up the circles to form a spiral shell. Place onto a greased baking sheet. Let the rolls rest for another 30 minutes. Baste the insides of the rolls with the coconut in syrup mixture.
- Bake conch rolls for 12 minutes or until lightly golden brown. Once the rolls or loaves are pulled from the oven, brush with melted butter.
