Coconut-Milk Pudding Rolls

Ingredients

• 1 (1/4 ounce) package dry active yeast
• 3 1/4 cups all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 1 cup sugar
• 1/4 cup butter, melted and cooled, plus more for buttering bowl
• 1 teaspoon salt
• 1 egg
• 1 (13 1/2 ounce) can coconut milk

Directions

1. 1

   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. 2

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

3. 3

   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. 4

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

5. 5

   Note: Nutritional analysis is per roll.

6. 6

   Yield.

7. 7

   Makes 24 rolls.