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“I found this recipe by accident on another site and wanted to post it for safe keeping....It was posted by "CHERI on April 16, 2012" and she notes "Oh yeah I am sharing my recipe because they are so yummy". Prep time includes rise time.”
READY IN:
1hr 15mins
SERVES:
18
YIELD:
18 rolla
UNITS:
US

Ingredients Nutrition

Directions

  1. I used my Kitchenaid, if you don’t have one use a mixing bowl and hand mixer. You may have to mix by hand to get it completely mixed.
  2. Sift the flour then make a well in the middle of your flour.
  3. Pour the lukewarm water in the well, add the 1/2 C of sugar, then sprinkle the yeast on top. Let it set for about 5 minutes until the yeast is dissolved and starts to bubble.
  4. Add the coconut oil and salt.
  5. Add in 1 can plus 2 Tablespoons coconut milk and mix until the dough comes clean from the sides of the bowl.
  6. Mix with the dough hook (if using a hand mixer you may have to use your hands).
  7. Leave the dough in the bowl, covered,until it is doubled in size. I set mine by the oven to speed up the process. (about 30 minutes).
  8. Divide the dough into balls (it makes 18-20 rolls). Place them in a 9x 13 baking pan.
  9. Cover again, set by the oven until doubled in size again.
  10. Heat the oven to 375°F.
  11. Mix the rest of the coconut milk with the sugar and pour over the top of the rolls.
  12. Sprinkle sugar on top of the rolls and bake for 20-30 minutes or until golden brown. The coconut milk will be absorbed into the rolls.
  13. While hot, butter the top of the rolls.
  14. Serve Warm (or cool) but I recommend warm and so does my family.

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