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Coconut-milk Pudding Rolls

Photo: Leo Gong; Styling: Dan Becker
Yield Makes 24 rolls
The coconut milk added after the dough rises creates a thick pudding on the pan bottom--sort of a reverse frosting. Paired with a tropical fruit salad, these indulgent buns are perfect for a brunch party. Prep and Cook Time: 3 1/2 hours.

Ingredients

  • 1 package dry active yeast
  • 3 1/4 cups plus 1 tbsp. all-purpose flour
  • 1 cup sugar
  • 1/4 cup butter, melted and cooled, plus more for buttering bowl
  • 1 teaspoon salt
  • 1 egg
  • 1 can (13 1/2 oz.) coconut milk

Nutrition Information

  • calories 149
  • caloriesfromfat 35 %
  • protein 2.5 g
  • fat 5.8 g
  • satfat 4.4 g
  • carbohydrate 22 g
  • fiber 0.5 g
  • sodium 124 mg
  • cholesterol 14 mg

How to Make It

  1. Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.

  2. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tbsp. flour until smooth. Set aside.

  3. Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.

  4. Preheat oven to 350°. Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.

  5. Note: Nutritional analysis is per roll.