These rolls are soooooo good and pretty easy to make. Too bad the nutrition isn't that great for those who have to be careful. I know readers don't like to hear about substitutions, but I make rolls so often I feel comfortable experimenting. For example, I subbed half of the flour with whole wheat and the other half with bread flour. The results were magnificent and the pudding serves as a spread for the rolls. Also, I used more flour than the 3 1/4 cups called for in the recipe. I would say that I used closer to 4 cups.
Coconut-milk Pudding Rolls
Photo: Leo Gong; Styling: Dan Becker
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Amount per serving
- Calories: 149
- Calories from fat: 35%
- Protein: 2.5g
- Fat: 5.8g
- Saturated fat: 4.4g
- Carbohydrate: 22g
- Fiber: 0.5g
- Sodium: 124mg
- Cholesterol: 14mg
- 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
- 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.
- Note: Nutritional analysis is per roll.
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