Coconut-Apricot Sweet Rolls |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 30 |
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Youâll appreciate the fact that this recipe makes a big batch of yummy yeast rolls. I bake as directed, then put half in the freezer. When thawed and reheated, they taste just as good as the day they were made!Candice Scholl, West Sunbury, Pennsylvania Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon sugar |
2-1/2 cups warm water (110° to 115°), divided |
1 package yellow cake mix (regular size) |
1-1/2 cups king arthur premium 100% whole wheat flour |
1/2 cup canola oil |
2 eggs |
1 teaspoon vanilla extract |
3/4 teaspoon salt |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
filling: |
2 cups dried apricots, chopped |
1 cup water |
2 cups packed brown sugar |
1 cup finely chopped walnuts |
1 cup flaked coconut |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons ground cinnamon |
1/2 cup butter, melted |
4 tablespoons honey, divided |
glaze: |
2-1/2 cups confectioners' sugar |
3 tablespoons milk |
3 tablespoons butter, melted |
1-1/4 teaspoons vanilla extract |
flaked coconut, toasted |
Directions:
1. In a large bowl, dissolve yeast and sugar in 1 cup warm water; let stand for 5 minutes. Add the dry cake mix, whole wheat flour, oil, eggs, vanilla, salt and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are tender. Drain. In a bowl, combine the apricots, brown sugar, walnuts, coconut, flour and cinnamon; set aside.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into an 18-in. x 12-in. rectangle. Brush melted butter to within 1/2 in. of edges; sprinkle with apricot mixture. Drizzle each with 1 tablespoon honey. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
5. Cut each into 15 rolls. Place cut side up in two greased 13-in. x 9-in. baking pans and one 9-in. square baking pan. Drizzle with remaining honey. Cover and let rise in a warm place until doubled, about 30 minutes.
6. Bake at 350° for 20-25 minutes or until golden brown. Combine the confectioners' sugar, milk, butter and vanilla; drizzle over rolls. Sprinkle with coconut. Serve warm. Yield: 2-1/2 dozen.
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