Festival Sweet Rolls

Proof yeast in 1/4 cup warm water.

Scald milk; add sugar and shortening together.

Let sit 10 minutes.

Add egg.

Add yeast.

Add flour and salt.

Turn dough onto floured board; cover; let stand 10 minutes to tighten up.

Knead until elastic.

Place in a greased bowl, turning once to bring greased side up; cover with a damp cloth.

Set to rise until double in bulk for 2 hours; punch down.

Let rise until double in bulk, about 45 minutes; punch down dough.

Round up on board.

Cover and let rest 15 minutes.

Make filling by mixing together the brown sugar, coconut and butter.

Roll out 1/4 inch thick on lightly floured cloth covered board.

Cut rounds with 3 " cookie cutter.

with a sharp knife cut 1 " slits on opposite sides of each circle dough about 1/2" from edge.

place about 1/2 teaspoon filling in center of each circle; pull 1 slit of dough over filling and through other slit until filling can be seen.

Pinch flaps around filling to make a stand up collar.

Place rolls 1 " apart on lightly greased baking sheet.

Brush with water; sprinkle with sugar.

Let rise until double in bulk, about 1 hour.

Bake 17 minutes until golden.

in 400 degree oven.