From the kitchen
Hawaiian Coconut Sweet Rolls
Soft, pillowy yeast dinner rolls enriched with coconut milk and a touch of sugar for a tropical twist on the classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 3/4 cup Warm Canned Coconut Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/3 cup Sugar
- 3 1/4 cups All-Purpose Flour
- 1 tsp Salt
- 1 large Egg
- 3 tbsp Melted Butter or Coconut Oil
Method
- Combine the warm coconut milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, salt, egg, and melted butter. Knead until smooth and elastic, about 8 minutes.
- Cover and let rise until doubled, about 1 hour.
- Divide into 12 pieces, shape into rolls, and place in a greased baking dish. Cover and proof 30 to 40 minutes more.
- Bake at 350°F (175°C) for 20 to 22 minutes until golden.
Kitchen note
Coconut milk's fat content makes this dough noticeably softer and richer than a water-based roll dough — resist adding extra flour to compensate, since a slightly tacky dough is exactly right here.
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