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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.

Eleanor Kondo Ream, Salt Lake City, UT
This Story Originally Appeared On sunset.com

Gallery

Credit: Leo Gong; Styling: Dan Becker

Recipe Summary

Yield:
Makes 24 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

149 calories; calories from fat 35%; protein 2.5g; fat 5.8g; saturated fat 4.4g; carbohydrates 22g; fiber 0.5g; sodium 124mg; cholesterol 14mg.
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