Description
Samoan Coconut Rolls are soft, fluffy, and buttery sweet rolls enriched with the tropical flavor of coconut milk. Perfect for breakfast or as a snack, these rolls have a tender crumb and a lightly sweet taste balanced with a touch of salt. The dough is kneaded and allowed to rise before baking to golden perfection, then brushed with coconut milk for a luscious finish.
Ingredients
Scale
Yeast Mixture
- 1 tablespoon active dry yeast (1 package)
- 3 tablespoons warm water (105°F – 115°F)
Wet Ingredients
- 1 14-oz can coconut milk (divided, do not use light)
- 4 tablespoons salted butter (half stick)
- ½ cup sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup powdered milk (non-fat or other)
Dry Ingredients
- 3 ½ cups all-purpose flour (spooned and leveled, plus extra if needed)
Optional Toppings
- Light sprinkling of coarse salt or raw sugar
Instructions
- Activate Yeast: In a stand mixer bowl or large bowl, combine 1 tablespoon of active dry yeast with 3 tablespoons of warm water (105°F-115°F). Stir gently and set aside until the mixture becomes frothy.
- Prepare Coconut Milk Mixture: Shake the can of coconut milk well. Pour 1 cup of coconut milk into a microwave-safe measuring cup, add 4 tablespoons (half stick) of salted butter, and heat until the butter is about halfway melted (about 1-2 minutes). Remove and stir in ½ cup sugar and ½ teaspoon salt until the butter fully melts. Allow to cool slightly to avoid cooking the egg in the next step.
- Add Egg and Powdered Milk: Crack 1 large egg into the coconut milk mixture and whisk briskly to prevent curdling. Add ¼ cup powdered milk and whisk until fully incorporated.
- Combine Yeast and Milk Mixture: Once the yeast mixture is frothy, add the coconut milk, butter, and egg mixture into the yeast bowl.
- Mix Ingredients: Stir the combined mixture manually using a dough hook or spoon until initial mixing is achieved, then attach the dough hook to the stand mixer and turn on medium-low speed. Combine thoroughly.
- Add Flour: Gradually add 3 ½ cups spooned and leveled all-purpose flour while mixing. Add a little extra flour if necessary to achieve a soft, sticky dough that does not fully pull away from the bowl’s sides.
- Knead Dough: Knead the dough using the mixer on low speed for 8 minutes, or knead by hand on a lightly floured surface for 8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, turning once to coat all sides. Cover loosely with a clean cloth or plastic wrap and let it rise in a warm, draft-free environment for 1.5 to 2 hours until noticeably risen but not necessarily doubled in size.
- Punch Down Dough: Gently punch down the dough to release excess gas after the rise.
- Shape Rolls: Divide the dough into 12 equal portions. Shape each portion into a ball.
- Arrange in Pan: Place the dough balls in a greased 12-inch round pan, such as a cast iron skillet or a 9×13 baking pan. At this stage, you may refrigerate the dough covered for up to 24 hours; if refrigerated, allow to sit at room temperature for 1 hour before baking.
- Second Rise: If not refrigerating, let the shaped rolls rise for another 45 minutes to 1 hour in a warm place until puffy.
- Preheat Oven and Prepare Rolls: Preheat the oven to 350°F. Brush the tops of the rolls generously with the remaining coconut milk from the can. Pour the rest of the milk evenly into the pan around the rolls. Sprinkle the tops lightly with coarse salt or raw sugar if desired.
- Bake Rolls: Bake the rolls in the preheated oven for 20 to 25 minutes until the crust is deep golden brown.
- Cool and Serve: Allow the rolls to cool slightly before serving for best texture and flavor.
Notes
- Use full-fat coconut milk for rich flavor; avoid light coconut milk.
- If refrigerating before baking, allow dough to come to room temperature and rise for 1 hour before baking.
- A stand mixer with a dough hook is convenient but kneading by hand works well.
- Adjust the flour amount carefully to ensure a soft dough that is sticky but manageable.
- Optional toppings add texture and slight contrast to the sweet rolls.
