Coconut Milk Pudding Rolls Recipes

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COCONUT-MILK PUDDING ROLLS



Coconut-Milk Pudding Rolls image

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.

Provided by cookiedog

Categories     Breads

Time 3h25m

Yield 24 rolls

Number Of Ingredients 8

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

Steps:

  • 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.
  • Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tablespoons flour until smooth. Set aside.
  • Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
  • Preheat oven to 350°F Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
  • Note: Nutritional analysis is per roll.
  • Yield.
  • Makes 24 rolls.

Nutrition Facts : Calories 147.9, Fat 5.3, SaturatedFat 3.9, Cholesterol 13.9, Sodium 122.2, Carbohydrate 23, Fiber 0.9, Sugar 9.4, Protein 2.6

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COCONUT-MILK PUDDING ROLLS RECIPE – SUNSET MAGAZINE
Aug 29, 2007 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 …
From sunset.com
  • 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.
  • Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tbsp. flour until smooth. Set aside.
  • Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
  • Preheat oven to 350°. Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.

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