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.
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 can (13 1/2 oz.) coconut milk
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.
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.
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