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1
To make the filling for the conch rolls: In a medium mixing bowl, combine the grated coconut in syrup and shredded coconut.
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2
Reserve until needed.
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3
To make the conch rolls: Preheat the oven to 350 degrees F.
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4
In a small mixing bowl, dissolve the yeast in the water and let it begin to foam.
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5
In a large mixing bowl, with your hands, combine the sugar, eggs, milk, shortening, 1 3/4 cups flour, coconut in syrup, shredded coconut, and salt.
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6
Once the ingredients are well incorporated, move the mixture into the bowl of a standing mixer.
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7
With the dough hook attachment on, gradually add the remaining 1 3/4 cups of the flour.
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8
Once all of the flour is mixed in, remove the bowl from the mixer, take out the dough hook, cover dough with a cloth, and let rise for 1 1/2 hours.
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9
Punch down the dough in the center with your fist, cover the dough again, and let rise for another 30 minutes.
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10
Punch down the dough a second time.
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11
Cut into 4-ounce balls to make the conch rolls.
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12
Roll out the 4-ounce dough portions into circles.
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13
Roll up the circles to form a spiral shell.
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14
Place onto a greased baking sheet.
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15
Let the rolls rest for another 30 minutes.
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16
Baste the insides of the rolls with the coconut in syrup mixture.
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17
Bake conch rolls for 12 minutes or until lightly golden brown.
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18
Once the rolls or loaves are pulled from the oven, brush with melted butter.
