1 pkg. yeast
2 tbsp. warm water
3 c. + 2 tbsp. flour
2 sticks butter (cold and cut in pieces)
2 tbsp. sugar
3/4 c. cold milk

FILLING:

Mix together well:

5 1/2 tbsp. butter (softened)
1/2 c. sugar
1 c. shredded coconut

Soak yeast in water. Beat flour, butter and sugar until butter is cut in good. Add yeast. Slowly add milk. When thoroughly mixed form into round ball. Cut into four equal sections. Roll each piece into 11 inch circle; cut into eight equal wedges.

Put about 1 1/2 teaspoons of filling on wide end and roll up. Make sure small end is on bottom and pinch ends in to form semi-circle. Let rise 2 to 3 hours at room temperature, covered with a dry towel.

Brush with well beaten egg just before baking. Bake at 400 degrees for about 10 minutes or until golden brown. Makes 32 rolls. These are Swedish pastries.