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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I found this recipe by accident on another site and wanted to post it for safe keeping. Prep time includes rise time. Ingredients:
6 cups all-purpose flour |
3 teaspoons yeast |
1/2 cup sugar |
1/2 cup water, lukewarm |
1/4 teaspoon salt |
3 tablespoons coconut oil |
2 (14 ounce) cans coconut milk |
1/3 cup sugar |
sugar, to sprinkle on top |
Directions:
1. I 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.
2. Sift the flour then make a well in the middle of your flour.
3. Pour 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.
4. Add the coconut oil and salt.
5. Add in 1 can plus 2 Tablespoons coconut milk and mix until the dough comes clean from the sides of the bowl.
6. Mix with the dough hook (if using a hand mixer you may have to use your hands).
7. Leave 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).
8. Divide the dough into balls (it makes 18-20 rolls). Place them in a 9x 13 baking pan.
9. Cover again, set by the oven until doubled in size again.
10. Heat the oven to 375°F.
11. Mix the rest of the coconut milk with the sugar and pour over the top of the rolls.
12. Sprinkle 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.
13. While hot, butter the top of the rolls.
14. Serve Warm (or cool) but I recommend warm and so does my family.
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