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    You are in: Home / Recipes / Coconut Milk Yeast Rolls Recipe
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    Coconut Milk Yeast Rolls

    Average Rating:

    2 Total Reviews

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    • on February 22, 2009

      A great cross between a roll and biscuit. Definitely do not cook any longer than 18-20 minutes. I made a couple subs bc I realized a little late I dn have coconut milk. I used coconut juice with soymilk instead. I allowed these to rise all night and they were delicious. I might try to add whole wheat flour or flax next time. Thanks!

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    • on February 25, 2014

      This makes nice bread. I did use coconut milk, and all the other listed ingredients. I used bread flour, but am not certain of the meaning of blended bread flour. In any case, I only needed about 4 3/4 cups to make a soft, but not sticky, dough. The dough is beautiful to work with, maybe because of the high fat content of the coconut milk (JMO.) Being very fond of coconut, I wanted to make a bread that fulfilled its potential. I made rolls, similar to cinnamon rolls, but filled with coconut, and, in one case, apricot jam and coconut. I don't think I have reached perfection, yet, but, as far as this bread is concerned, I have no complaints. Thank you for sharing this interesting recipe with us.

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    Nutritional Facts for Coconut Milk Yeast Rolls

    Serving Size: 1 (67 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 179.3
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 3.1 g
    Cholesterol 7.7 mg
    Sodium 285.1 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 1.2 g
    Sugars 2.9 g
    Protein 4.2 g


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