Coconut-Milk Pudding Rolls

Submitted by Stephanie Y.

"Decadence! From Sunset. The coconut milk makes a pudding on the bottom of these rolls. They would be perfect for breakfast or alongside fruit for Brunch. If you have a Kitchen Aid mixer you could use that instead of kneading by hand. The preparation time includes the time necessary to let the rolls rise."

 

• Ready In: 3hrs 25mins
• Ingredients: 8
• Yields: 24 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. 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. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tablespoons flour until smooth. Set aside.
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. Preheat oven to 350°F Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
5. Note: Nutritional analysis is per roll.
6. Yield.
7. Makes 24 rolls.

Reviews

[Iceland]

I only used 1/2 cup sugar but these where excelent! I love them any time, they are filling and impressing and the coconut gives them a great taste. Thank you so much for sharing, i will make these again and again! Enjoyed for PAC fall 2008.