There is something so warm and homey about homemade sweet rolls. These are fun because they are so easy in the bread maker, and taste so light and fluffy.
Using a bread maker that holds a 2 pound loaf, add the following:
1 cup milk
2 tsp chia seeds plus 3 Tbsp water, to equal 1 egg. (use an egg instead if you wish)
1/4 cup butter
1 Tbsp water
4 cups flour
1/3 cup sugar
1 tsp salt
1 1/2 tsp yeast
Press Dough Cycle
Meanwhile, combine the following for filling:
3 Tbsp butter
3/4 cup shredded coconut
1/3 cup brown sugar
After dough is finished, punch down and let rest for 10 minutes
Divide rested dough in 1/2
Roll 1/2 of the dough into a 10 inch circle
Spread 1/2 of the coconut filling onto the dough, almost to the edges
Cut the circle of dough into 8 equal slices(like a pizza)
From the larger end of each slice, start rolling up like you would a crossoint.
Place rolls point side down, in a greased baking pan, so they don’t touch each other.
Allow to rise in a warm place (I cover the pan with press n seal) for 30 minutes, until doubled in size.
Bake 350 degrees, for 25 minutes.
Remove from pan, and place on serving platter (I lined a cookie sheet with parchment).
Drizzle with simple powdered sugar glaze
Powdered Sugar Glaze
1 cup powdered sugar
3 Tbsp water
1/4 tsp vanilla
Mix until smooth and thin enough to drizzle.
