Lesson Three
Miniature Orange Coconut Rolls

Step One

Give students a hands-on experience shaping dough while making a treat to be shared! Bite-sized rolls, baked in miniature muffin pans with fresh orange flavor in roll, filling and glaze. Ideal for breakfast, brunch or snack time!

The following lesson is for a class of 20 students, with 4 student bakers at each of 5 workstations. Be sure to review our "Teacher’s Notes" , valuable tips to aid you in instructing students about bread making techniques, ingredients, and the essential Food Guide Pyramid.

The Ingredients You Will Need
  • 5 packages RED STAR® QUICK RISE™ Yeast
  • 4 pounds all-purpose flour
  • 4 cups sugar
  • 5 oranges
  • 1 pound butter or margarine
  • 1 quart milk
  • 5 eggs
  • 1 pound coconut flakes
  • 12 ounces light corn syrup
  • salt
  • water

The equipment you will need:

  • Oven
  • Cooktop
  • Small saucepan
  • Hand mixer
  • Thermometer, preferably 1 per kitchen group*
  • Mixing bowl
  • Rubber spatula
  • Small knife
  • Cutting board
  • Juicer
  • Clear liquid measuring cup
  • Measuring spoon set
  • Dry measuring cup set
  • Zester/grater
  • Miniature muffin pans (2) or 8-or 9-inch cake pans (2)
  • Oven mitts or hot-pot holders
  • Wooden spoon
  • Pastry brush
  • Cooling rack
  • Plastic wrap
  • Cooking spray
  • Rolling pin, optional

*Yeast thermometers are available for $1 through RED STAR® Yeast, P.O. Box 737, Milwaukee, WI 53201-0737.


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