Coconut-Milk Pudding Rolls

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: 3 hrs 25 mins
• Yields: 24 rolls

Ingredients

• 1 (1/4ounce) 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 1/2ounce) 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.