Coconut Milk Dinner Rolls

I love making bread when I have the time.  There’s nothing like having an afternoon to set aside to watch dough rise while reading a book or magazine.  Normally something goes slightly awry with my bread though.  The yeast doesn’t do what it’s supposed to do, the dough doesn’t proof like it should, I over bake the loaf–something.  This time, though, it turned out perfect, for perhaps the first and only time (although I’m hoping my bad luck broke and now bread and I will love each other!).

When Andrea over at Cooking Books posted a recipe for coconut milk dinner buns, I knew I had to make them.  Coincidentally I had leftover coconut milk sitting in my fridge that I didn’t want to spoil, so when the opportunity to make rolls or biscuits for my brother’s birthday dinner (the big 2-7) presented itself, I jumped at the chance to try my hand at yeast again.

Perhaps it’s just that my apartment is already unlivably hot and humid (the perfect proofing environment), but the recipe went so swimmingly I can’t believe it.  The end result is wonderful!  My sister-in-law couldn’t stop eating them they were so good.  I used half all-purpose flour and half bread flour and the crumb was perfect.  The rolls aren’t sweet at all (any more so than normal) and they were super soft with a satisfying crunch on the bottom.  Slathered in Earth Balance, I couldn’t ask for anything more.

Coconut Milk Dinner Rolls

From Cooking Books

1 tsp sugar
1/2 c warm water
1 package active dry yeast
1/2 c coconut milk
1/2 c soy milk
1/4 c Earth Balance, cut into smaller pieces
3 tbsp sugar
2 tsp salt
1/2 c warm water
2 1/2 c all-purpose flour
2 1/2 c bread flour

Dissolve the first teaspoon of sugar in the 1/2 cup warm water, then sprinkle in the yeast.  Allow to bloom for 10 minutes before stirring.  In the meantime, warm both kinds of milk in a flame-proof bowl or saucepan until lukewarm, stirring all the while.  Stir in the Earth Balance, the 3 tablespoons of sugar and the 2 teaspoons of salt, as well as the 1/2 cup warm water.

Take off the flame, making sure that the milk isn’t hotter than lukewarm.  Then add in the yeast and 2 cups of the flour.  A whisk comes in handy hear to beat the dough until starts to become smooth and elastic.

At this point, I switched to a wooden spoon and added in about 2 1/2 more cups of flour.  Continue to beat until the dough starts to come away from the sides of the bowl.  Turn the dough out onto a lightly floured surface and kneed.  Add flour as you knead until the dough is smooth, elastic and no longer sticky.

Place the dough in a large, greased bowl and turn so that all sides of the dough are greased.  Cover with a towel and allow to double in size, about 1 1/2 hours.

Preheat the oven to 375F.  Punch the dough down, then divide in half, and in half again, and again, until you end up with 16 dough-sections.  Roll each section into a bun between the palms of your hands and place on greased baking sheets.  Brush with the beaten egg wash.

Bake for 18-20 minutes, until the buns are a golden brown and sound hollow when tapped on the bottom. Transfer to cooling racks and enjoy!

15 Responses to “Coconut Milk Dinner Rolls”
  1. Kiersten says:

    These sound AMAZING! This is definitely my next yeast project.

  2. Diann says:

    These do sound incredibly delicious. I am discovering that coconut milk serves many uses other than making curries.

  3. I just recently noticed on food blogs that coconut milk products are getting some more exposure. I would be all over containers of reduced fat coconut milk if I were in the U.S.

    Your rolls are lovely.

  4. JessieG says:

    These look amazing!

  5. tofuparty says:

    Wow, bread made with coconut milk. That’s a nice idea. Thank you.

  6. shellyfish says:

    I love coconut milk – I think I use a can a week in something. These rolls look divine and I would probably eat them all!

  7. jessy says:

    i could kiss you, Jes – these are ridiculously gloriously awesome! wow! totally going to make them when i have a chance!

    and i hope you and bread become BFFs forever! ahahhhaa! hooray! (gotta love a warm day for some perfect bread rising awesomeness, too! w00t!)

  8. Jodye says:

    I feel the same way about making bread, it’s an amazing process, and these rolls- even more amazing!

  9. Steffi says:

    awesome! and they really don’t taste of coconut?

  10. tahinitoo says:

    So pretty! I love a warm roll slathered in EB!!!

  11. JennShaggy says:

    Thanks, Jes!

    Wow. I would never have thought to make bread with coconut milk (aka one of my favorite ingredients)…and the photo is awesome!

  12. BitterSweet says:

    I’ve been a bit coconut-crazed lately, and these sound like the perfect thing to feed my addiction! I bet that coconut milk makes them so nice and soft… Mmm!

  13. Barbara says:

    I love to watch, and wait, for bread to rise, too, Jes. These coconut buns look wonderful. I can almost taste them from here!

Check out what others are saying...
  1. […] 13. Coconut Milk Dinner Rolls from Cupcake Punk […]

  2. […] folks.  Luckily someone on the WordPress message boards was able to help me out.  Turns out the coconut milk dinner rolls did me in!  Thankfully it’s fixed and I have most of the links back up.  The nature ones […]

Leave A Comment