Salara Buns (Red Roll)
I have fond memories of Nanee sending us out to buy bread and red roll for us. The Mohanlall and Balwant children lived together with Nanee and Nana while our parents were in the U.S.
For Dough:
- 1 envelope dry yeast
- 1 tsp sugar
- ¼ cup warm water
- 3 cups flour
- 1 tsp mixed spice or pumpkin pie spice
- ¾ cup milk
- 1 tbsp shortening
- 1 egg, beaten
- ½ cup sugar
- 1 egg white, lightly beaten
- sugar for sprinkling (red colored)
For Filling:
- 1½ cups finely grated fresh coconut
- ¾ cups sugar
- ¾ tsp cinnamon
- ½ tsp vanilla
- 5 drops strawberry (red) food coloring
Directions:
For Dough:
Dissolve yeast and 1 tsp sugar in warm water in a small bowl and let stand about 10 minutes. Sift flour and spice into a large bowl. Warm milk, mix in shortening, and leave to cool a little. Add beaten egg and ½ cup sugar. Add milk mixture and yeast mixture to dry ingredients and knead lightly to form a smooth dough. Place in a very large greased bowl and let rise in a warm place until doubled in size, ~ 1 hour.
For Filling:
Combine all filling ingredients in a bowl and mix well. Let stand 45 to 60 minutes, then stir again.
Preheat oven to 375 °F (190 °C/Gas 5). Grease baking sheet. Transfer dough to floured surface and divide into 12 equal parts. Gently roll out each piece into a 4-inch square and spoon 3 to 4 teaspoons filling into the middle. Fold in half, moisten edges with a little water, and seal. Arrange on the prepared baking sheet, spacing buns at least 2 inches apart. Cover loosely with towel and let rise until doubled.
Brush the rolls with beaten egg white. Bake at 375°F (190°C) for 20 – 30 minutes.
