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Instructions |
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Melt butter in a pan over low heat before adding milk. In the meantime, soften the yeast in 1/4 cup warm water and 1 tsp. sugar. Stir to moisten the yeast and let it rise to the top of the cup before using.
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In a large mixing bowl, mix the salt, soda, sugar and 1/2 of the flour (2-1/4 cups). Pour the lukewarm milk over the flour mix. Use beater and beat until smooth. Add eggs and beat again, then add yeast mixture and mix again. Remove beaters and use spoon when adding remaining flour. Mix well. Dough will be soft; if it is too soft, add more flour (no-kneading). Let rise covered in a warm place until double; punch down; let rise again. Work into 9-inch cake pans. Press dough high around edge of pans for filling (5 cakes or 2-1/2 dozen rolls).
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For topping: mix all ingredients for topping in a small bowl. If topping is too juicy, add more coconut. Spread on the shaped dough.
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Bake in 400-degree oven for 10-20 minutes or until golden brown. When finished, remove to racks. Dribble with a mix of confectioners sugar and mile to make glaze.
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Suggestions |
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If used after cold or frozen, wrap loosely in foil and reheat in 200-degree oven for 10-12 minutes.
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Originally Submitted
3/28/2008
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