1 hr 15 mins
I found this recipe by accident on another site and wanted to post it for safe keeping....It was posted by "CHERI on April 16, 2012" and she notes "Oh yeah I am sharing my recipe because they are so yummy". Prep time includes rise time.
My Private Note
Units: US | Metric
- 1I used my Kitchenaid, if you don’t have one use a mixing bowl and hand mixer. You may have to mix by hand to get it completely mixed.
- 2Sift the flour then make a well in the middle of your flour.
- 3Pour the lukewarm water in the well, add the 1/2 C of sugar, then sprinkle the yeast on top. Let it set for about 5 minutes until the yeast is dissolved and starts to bubble.
- 4Add the coconut oil and salt.
- 5Add in 1 can plus 2 Tablespoons coconut milk and mix until the dough comes clean from the sides of the bowl.
- 6Mix with the dough hook (if using a hand mixer you may have to use your hands).
- 7Leave the dough in the bowl, covered,until it is doubled in size. I set mine by the oven to speed up the process. (about 30 minutes).
- 8Divide the dough into balls (it makes 18-20 rolls). Place them in a 9x 13 baking pan.
- 9Cover again, set by the oven until doubled in size again.
- 10Heat the oven to 375°F.
- 11Mix the rest of the coconut milk with the sugar and pour over the top of the rolls.
- 12Sprinkle sugar on top of the rolls and bake for 20-30 minutes or until golden brown. The coconut milk will be absorbed into the rolls.
- 13While hot, butter the top of the rolls.
- 14Serve Warm (or cool) but I recommend warm and so does my family.
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Nutritional Facts for Homemade Hawaiian Rolls
Serving Size: 1 (104 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 373.5
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 9.1 g
- Cholesterol 0.0 mg
- Sodium 50.3 mg
- Total Carbohydrate 65.8 g
- Dietary Fiber 1.4 g
- Sugars 33.0 g
- Protein 5.1 g