- 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
- 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
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.
Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tbsp. flour until smooth. Set aside.
Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
Preheat oven to 350°. Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
Note: Nutritional analysis is per roll.