Coconut Milk Yeast Rolls

“posting this for ZWT 2006 (Asian Region), this is a nice change from traditional dinner rolls. The coconut milk adds a mildly sweet flavor to them.”
READY IN:
2hrs 35mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve 1 teaspoon of sugar in 1/2 cup of warm water; sprinkle in the package of yeast; let it stand for 10 minutes and then stir.
  2. Heat the milk to lukewarm, stirring occasionally; add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water.
  3. Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture; beat until the mixture is smooth and elastic.
  4. Gradually stir in the remaining 3 cups of flour, adding a bit more flour if necessary;.
  5. the dough should be soft and easily leave the sides of the bowl.
  6. Turn the dough out onto a floured surface and round it up into a ball;.
  7. knead the dough until it is smooth, elastic and not sticky; again, add a bit more flour if necessary.
  8. Place the dough in a lightly greased bowl; turn the dough so that the top is greased as well; cover with greased wax paper and a towel.
  9. Let the dough rise in a warm place until it has doubled (about 1 1/2 hours).
  10. Preheat oven to 375 degrees Fahrenheit.
  11. Punch down to let the air out of the dough; turn it out onto a lightly floured board.
  12. Use a wet knife to cut the dough in half, and then each half into thirds, and thirds again; this gives 18 buns.
  13. Shape the buns into balls and place on a lightly greased baking dish such as a cookie sheet with sides; bake for 18 - 20 minutes.
  14. After removing the buns, use a pastry brush to lightly coat them with butter then slather with more butter and any other high calorie bad for you toppings you can think of and enjoy!

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