Conch Rolls

Total Time:
29 min
Prep:
15 min
Inactive:
2 min
Cook:
12 min

Yield:
4 servings

Ingredients
  • Filling for conch rolls:
  • 1 cup grated coconut in syrup
  • 1 cup shredded coconut
  • Conch rolls:
  • 2 tablespoons dry active yeast
  • 1/2 cup warm water
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup solid vegetable shortening
  • 1 3/4 cups flour, plus 1 3/4 cups
  • 1/2 cup grated coconut in syrup
  • 1/2 cup shredded coconut
  • 2 teaspoons salt
  • Pan spray
  • Melted butter
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.


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