No-Knead Chocolate and Coconut Rolls

1. In large mixing bowl combine 2 cups of the flour and the yeast. In small saucepan heat and stir milk, sugar, butter, and 1/2 teaspoon salt salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with electric mixer on low to medium for 30 seconds, scraping bowl as needed. Beat on medium speed for 3 minutes. Stir in remaining flour. Cover; let rise in warm place until double in size (45 to 60 minutes).

2. Turn dough out onto a well-floured surface. Cover; let rest for 10 minutes. Lightly grease a large baking sheet; set aside. Roll dough into a 12x9-inch rectangle. Spread 2/3 cup hazelnut spread over dough, leaving a 1-inch edge along one of the long sides. Sprinkle coconut over hazelnut spread. Roll up rectangle, starting from the long side with filling spread to edge. Pinch dough to seal seams. Slice into nine pieces. Arrange 2 inches apart on prepared baking sheet. Cover; let rise in a warm place until nearly double in size (about 45 minutes).

3. Preheat oven to 350 degrees F. Bake for 15 to 20 minutes or until golden. Cool about 5 minutes; transfer to wire rack. Drizzle with Icing. Makes 9 servings.