Coconut-Milk Pudding Rolls |
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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 4 |
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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. 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.
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