Coconut Milk Yeast Rolls Recipe #172420
posting this for ZWT 2006 (Asian Region), this is a nice change from traditional dinner rolls. The coconut milk adds a mildly sweet flavor to them.
by JanetC-KY
2¾ hours | 35 min prep
SERVES 18
- 1 teaspoon sugar
- 1/2 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 1/2 cup coconut milk, mixed with
- 1/2 cup milk
- 1/4 cup softened butter
- 3 tablespoons sugar
- 2 teaspoons salt
- 1/2 cup warm water
- 5-6 cups blended bread flour
- Dissolve 1 teaspoon of sugar in 1/2 cup of warm water; sprinkle in the package of yeast; let it stand for 10 minutes and then stir.
- Heat the milk to lukewarm, stirring occasionally; add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water.
- Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture; beat until the mixture is smooth and elastic.
- Gradually stir in the remaining 3 cups of flour, adding a bit more flour if necessary;.
- the dough should be soft and easily leave the sides of the bowl.
- Turn the dough out onto a floured surface and round it up into a ball;.
- knead the dough until it is smooth, elastic and not sticky; again, add a bit more flour if necessary.
- Place the dough in a lightly greased bowl; turn the dough so that the top is greased as well; cover with greased wax paper and a towel.
- Let the dough rise in a warm place until it has doubled (about 1 1/2 hours).
- Preheat oven to 375 degrees Fahrenheit.
- Punch down to let the air out of the dough; turn it out onto a lightly floured board.
- Use a wet knife to cut the dough in half, and then each half into thirds, and thirds again; this gives 18 buns.
- Shape the buns into balls and place on a lightly greased baking dish such as a cookie sheet with sides; bake for 18 - 20 minutes.
- After removing the buns, use a pastry brush to lightly coat them with butter then slather with more butter and any other high calorie bad for you toppings you can think of and enjoy!
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5 stars