Miniature Orange Coconut Rolls  

1/4 C. water

1/2 C. milk

1 egg

1/4 C. butter or vegetable oil

1/2 t. salt

1/4 C. sugar

1 t. grated orange peel 

2 3/4 C. bread flour

2 1/4 t.  Active Dry Yeast


Filling:

1/4 C. sugar

2 t. grated orange peel

2 T. butter, melted

1/2 C. grated coconut


Glaze:

1/4 C. sugar

1/4 C. orange juice

2 T. light corn syrup

Have liquid ingredients at 80° F. and all others at room temperature. Place ingredients in the pan in the order listed. Select dough/manual cycle. Do not use the delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with shaping and baking instructions. (Dough does not need to rise.)

Shaping and Baking:

Prepare Filling: Combine 1/4 cup sugar and 2 teaspoons orange zest. Divide dough into 2 parts. On lightly floured surface, roll or pat each half to a 12-x 6-inch rectangle. Spread half of melted butter over dough. Sprinkle with half of Filling and 1/4 cup coconut. Starting with longer side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased miniature muffin pans cups. Cover; let rise in warm place about 20 minutes. Bake in preheated 375° F. oven for 25 to 30 minutes until golden brown. Remove from pans; cool 5 to 10 minutes. Brush rolls with Orange Glaze.

Prepare Orange Glaze: Combine sugar, orange juice, and light corn syrup. Bring to a boil and simmer 3 minutes. Remove from heat; cool.

24 miniature rolls.