Coconut Rolls

Coconut Rolls Servings: 12 large rolls 1 13.5 oz can unsweetened coconut milk 2 1/4 teaspoons instant dry yeast 3/4 cup sugar 1 teaspoon salt 6 egg yolks 2 cups melted butter 1 teaspoon coconut extract 7 1/2 + cups all-purpose flour 1 egg beaten 2 tablespoons course sugar or sugar crystals optional Heat the coconut milk in a microwave safe dish until just warm to the touch, about 45 seconds. Pour into the bowl of a stand mixer. Add in yeast, sugar, salt, egg yolks, butter, coconut extract and 6 1/2 cups all-purpose flour. Start mixing on a low speed until just combined. Add in remaining 1 cup flour and continue mixing until you have a solid dough ball that doesn't stick to your hands. If you need to, add additional flour 1/2 cup at a time until the right consistency is reached. Transfer dough to a lightly greased bowl. Cover and let rise 2 hours. Turn the dough out onto a lightly floured clean counter top. Roll into a large rectangle, about 1.2 inch thick. Slice into 12 long strips. Roll each strip to form a spiral rolled dough. Place on to a 2 lightly greased baking sheets. Brush with beaten egg and sprinkle with sugar crystals if using. Bake in a 350 degree oven for 20-25 minutes, until the tops are a light golden brown. Notes Variation: After rolling into a large rectangle, spread 1/2 cup softened coconut oil onto the dough. Sprinkle with 1/4 cup brown sugar. Use a butter knife to combine the sugar with the oil and spread out. Continue with the recipe cutting into strips and rolling up.