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Salara (Guyanese Coconut Roll)
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Servings
2
bread rolls
Ingredients
Bread
1
tbsp
dry yeast
1/4
cup
warm water
1/4
cup
sugar
1
cup
milk
1/4
cup
oil
1
tsp
salt
3
cups
flour
1
egg
beaten
1
tbsp
butter
1
egg white
Filling
1
cup
sweetened shredded coconut
1/4
milk
1/2
tsp
cinnamon
1/2
tsp
vanilla extract
about 1 tsp of red food colouring
Instructions
Dissolve the yeast in the warm water. Sprinkle with 1 teaspoon of sugar and let stand.
Warm the milk, combine with the yeast mixture, oil, salt, sugar and egg.
Add flour and knead until it comes together into an elastic ball, adding a bit of flour if necessary.
Place the dough in a greased bowl, cover and let rise to double in size for about 1 hour.
Combine all the filling ingredients and set aside.
Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal all the edges. Cover and let rise until double in size.
Brush the rolls with beaten egg white and bake at 375°F for 20 - 30 minutes, until golden.
Cut into slices to serve.
Notes
Make sure to seal all the edges very well so the red filling does not leak.