Tongan Coconut Rolls Recipes

Steps:

• Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
• Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

Steps:

• Prepare rolls according to recipe.
• Mix above ingredients together and pour over raised rolls.
• Bake according to recipe directions.

Steps:

• Mix flour, sugar & powder well.
• Cut margarine in small cubes (cut long ways then short ways for tiny cubes).
• Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust.
• Add eggs (mix first in separate bowl) and rub together until even.
• Add milk & mix until not sticky but balls up.
• Roll out on floured surface about 1/4-1/3" thick.
• Spread with jam or jelly on entire surface leaving 1/2 " space along edges.
• Roll dough into one large log & fold ends under to keep jelly from oozing out.
• Transfer to foil lined cookie sheet.
• Bake at 275 degrees for 45 minutes.