Pull Apart Coconut Rolls – Scalded Flour Method

Ingredients:
For The Scalded Flour:
All Purpose Flour/ Maida-2/3 cup
Boiling Water-1/2 cup

For The Bread Dough:
All Purpose Flour/ Maida-2 1/3 cups
Milk Powder-2 tbs
Caster Sugar-1/4 cup
Salt-1 tsp
Instant Yeast-1 1/2 tsp
Luke Warm Water-1 cup
Butter-3 tbs

For The Filling:
Butter-4-5 tbs
Grated Coconut-2 1/2 cups
Sugar-1/2 cup

Procedure:
Scalded Flour:
In a bowl take flour.
Add boiling water and mix with a fork until all the flour is wet and there are no lumps.
Leave it for 5 minutes.
Cover with cling wrap and allow it to cool.

The Bread Dough:
In a large bowl take flour, yeast, milk powder, salt and sugar.
Mix well and make a well in the centre.
To that add the scalded flour and luke warm water.
Mix to for a sticky dough.
Add the butter and knead to incorporate.
Take the dough to the counter and keep on kneading until you get an elastic and soft dough. If the dough sticks, dust a little flour and proceed.
After 8-10 minutes of kneading, place the dough in an oiled bowl and rotate so that the dough is coated with oil and cover with wrap and leave it aside for 1 hour or until double in size.
Meanwhile take a tsp of butter in a pan and roast the grated coconut until fragrant.
Set aside to cool.
When the dough is double the size, take it to counter and punch air out of it.
Roll it into a thin rectangle.
Apply the butter on the rectangle.
Sprinkle the sugar evenly on the rectangle and sprinkle 2 cups of coconut.
Roll it as a swiss roll to get a log.
Cut the log into 15 equal pieces.
Place the rolls on a greased baking tray.
Cover with a towel and set it aside for 30-45 minutes.
Preheat oven to 175C.
Bake the rolls for 10 minutes.
Remove from oven and sprinkle the remaining coconut on top of the rolls.
Bake until golden.
Remove from oven and allow it to cool. 
It tastes wonderful when warm.