Coconut-Orange Rolls


I am not ashamed to admit that many of my recipes are developed on a whim.

I think we’ve already discussed that I’m not big on planning. A tummy grumble, a gorgeous bowl of oranges, and some coconut were all I needed to start imagining these soft, rich rolls.

The following recipe was the result of my whim and I’m completely smitten. These Coconut-Orange Rolls made fast friends with a bit of apricot-pineapple jam and a steaming cup of tea.

Coconut-Orange Rolls

Notes: Although these are just a bit sweet they easily accompany savory dishes (curried chicken salad here we come!) or make an awesome bun for miniature ham sandwiches (a kid favorite here).

Dry Ingredients:

  • 1 1/4 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup millet flour
  • 1/4 cup ground golden flax (millet or sorghum flour will work too if you don’t have flax)
  • 2 1/4 teaspoons or 1 packet active dry yeast
  • 1 teaspoon sea salt
  • 3/4 teaspoon xanthan gum (I use Authentic Foods for a corn-free variety) OR 1 teaspoon guar gum*

Wet Ingredients:

Makes 10-12 rolls.

Thoroughly grease a standard muffin pan and sprinkle with a bit of rice flour. Set aside.

In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients. Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a batter-like dough (it will look like a very thick pancake batter). I have included a picture of what mine looks like if you’re curious. *please note that if you bake with guar gum, your batter will be thinner as it does not have as high a degree of viscosity as xanthan gum.

Divide dough between muffin cups with a spring-loaded, ice cream scoop (about 3 tablespoons each).  Then with wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Sprinkle with a bit of the shredded coconut. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees). I use the top of my pre-warmed toaster oven.

Preheat oven to 375 degrees.

When the rolls have risen 1/2 inch above the top of the muffin pans (about 45 minutes), place in preheated oven for 14-16 minutes.  Rolls will be golden brown.  Remove from oven and cool on a wire rack.

Serve warm. Freeze leftovers as soon as they cool to preserve freshness.





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