Jamaican Rock Buns
The School Gate & Corner Shop
In Jamaica, nothing goes to waste. When families squeeze freshly grated coconut to make milk for Sunday’s rice and peas, the fibrous leftover pulp—affectionately known as "coconut trash"—finds its way into these spiced, craggy buns. Despite the name, a proper rock bun isn’t hard; it’s rugged on the outside, with jagged, buttery edges that give way to a tender, steaming center laced with nutmeg and almond. It is an ingenious, zero-waste corner shop staple, cleverly adapted here for the American pantry with rehydrated shredded coconut to ensure that unmistakable, authentic texture.
Ingredients
- raisins or chopped glacé cherries1/2 cup
- warm water or Jamaican white rum1 tbsp
- all-purpose flour2 cup
- baking powder1 1/2 tsp
- ground nutmeg1/2 tsp
- ground cinnamon1/2 tsp
- salt1/4 tsp
- unsalted butter1/2 cup
- dark brown sugar1/2 cup
- unsweetened shredded coconut1 cup
- egg1 large
- vanilla extract1 tsp
- almond extract1/2 tsp
- whole milk or canned coconut milk2 tbsp
Method
- 01
Soak the raisins in the warm water or rum while you prepare the dough.
This prevents the dried fruit from stealing moisture from the bake, ensuring the center of the bun stays tender.
- 02
Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- 03
Whisk the flour, baking powder, nutmeg, cinnamon, and salt together in a large bowl.
- 04
Rub the cold butter cubes into the flour mixture using just the tips of your fingers until it resembles coarse, wet sand.
Work quickly so the butter doesn't melt from the heat of your hands. Coating the flour in fat before adding any liquid is the absolute secret to a short, crumbly texture.
- 05
Stir the brown sugar, rehydrated coconut, and the drained raisins into the flour and butter mixture.
- 06
Whisk the beaten egg, vanilla, almond extract, and two tablespoons of milk in a small cup, then pour into the center of the dry ingredients.
- 07
Fold the wet ingredients into the dry with a fork, stopping the exact moment the flour disappears.
The dough should be sticky, stiff, and somewhat heavy. If it feels too dry to hold together, add another tablespoon or two of milk. Do not knead it, or your buns will become actual rocks.
- 08
Use two spoons to roughly push golf-ball-sized portions of dough onto the baking sheet, leaving a couple of inches between each.
Do not roll them smooth. The dough must look craggy and jagged so the peaks can toast and crisp in the ambient heat of the oven.
- 09
Bake in the center of the oven for 15 to 20 minutes.
Pull them when the craggy tops are golden brown and the edges look delightfully toasted.
- 10
Cool on the baking sheet for five minutes before transferring to a wire rack.
Serve slightly warm, preferably with a cup of hot tea or a thick slice of sharp cheddar cheese.
Notes
Store leftover buns in an airtight container at room temperature for up to three days.
You can quickly revive their fresh-from-the-oven texture with a ten-second zap in the microwave.
From Cook Jamaican in America.