Photo: Leo Gong; Styling: Dan Becker
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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per roll.

Ratings & Reviews

CookingMamaM's Review

May 18, 2011
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.